In Barcelona, after an awe inspiring day of exploring Antoni Gaudí’s Park Guell, our family walked along the harbor and found a delightful Paella Restaurant for dinner. We were each served our meals in our own Paella pans – how fun is that!
| This is a flexible Party recipe based on my dish there. Add seafood if you wish, adding shrimp or mussels 8 minutes before the dish is finished. Chicken thighs can be with or without skin & bones. If wanting cubed, use about 3 chicken breasts etc. Any spicy sausage is fine, or use Spanish Chorizo. Peppers & onions are adjustable with volume & color. Ingredients 8 chicken thighs (or cube 3 breasts) 5-6 spicy sausages 5-6 tbsp. extra virgin olive oil 4 cups chicken broth 2 1/2 cups medium – long grain rice 3 garlic cloves 3 lemons, cut into wedges 1 1/2 cup diced bell peppers – red or any color 1 1/2 cup diced onion 1 cup frozen green peas 1 15 oz. can of fire roasted tomatoes 1/3 cup diced cilantro or parsley 1/2 cup white wine Seasonings 3 tsp. salt, 2 tsp. paprika, 2 tsp. cumin, 1 tsp. turmeric, 1 pinch saffron Heat a 16 inch Paella pan, skillet, or large dutch oven over fire pit, BBQ, or stove. Add extra virgin olive oil, sear chicken over medium high heat until brown on both sides (not fully cooked). Remove chicken to a bowl. Add sausages, brown on 2 or three sides, then remove and dice, add to chicken. Add chopped onion to pan, sauté for 5 min. Add chopped bell peppers, minced garlic, and rice, sauté for 5 min. Add seasonings & wine to deglaze. Add tomatoes with juice & chicken broth, stir well, bringing to a boil. Add meat back to pan, stir, reduce heat to low, and cover for 20 min. Add peas, taste for more salt, stir, cover and remove from heat. Let rest for 5 minutes, serve with cilantro and lemon wedges. Yum ! |
