Monday, April 24, 2017

Weeknight Paella


When you think of paella, you think of a complicated, all day affair.

You have to have the right paella pan....the right type of short grain rice (Calasparra or Bomba)....assorted shellfish...and saffron.

Too many rules for me.

It's easy to put a paella together on a weeknight.

Just use a heavy skillet (not nonstick) and instead of expensive saffron, use turmeric, that wonder spice that is supposed to heal everything......it will make the rice yellow.

Spanish chorizo and frozen shrimp is all the protein you need....the rest you have in the house.

This comes together in no time and everyone loves it!

Here's how:

2 cups of cooked short grain rice (arborio is easiest to find)
1 large onion, diced
3 cloves garlic, roughly chopped
1 red bell pepper, chopped
1 tsp turmeric
1 tsp tabasco sauce
salt & pepper
1/2 cup of canned or boxed chicken broth
1 lb. uncooked frozen shrimp, defrosted
1 stick of Spanish chorizo, chopped (I take the skin off)
1/2 cup of frozen peas, defrosted
roasted red pepper slices for garnish
fresh parsley for garnish

In a large heavy skillet, heat some olive oil and cook the onion, chorizo, red bell pepper and garlic about 2 minutes, until onion is translucent.


Add in chicken stock (broth) and bring to simmer. If it absorbs too much of the stock, just add in more liquid as you go.

Add in cooked rice and turmeric.


Last, add in the defrosted shrimp and peas.


Cook for 3 minutes, stirring, until shrimp are fully cooked thru.

Add in a dash of tabasco. Taste and season w/ salt & pepper.

Garnish w/ roasted red pepper slices and fresh parsley.

Best eaten within half hour of cooking.

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