Paella!

By Kathryn Washburn Breighner

Do you think that Spanish paella and Cajun jambalaya have similarities?  A variety of meats, spices, rice--yes, they are similar.

Here is a wikipedia definition of paella:  Paella originated in the mid 19th century area of Valencia, on the east coast of Spain. There are three widely known types of paella: Valencian, Seafood, and Mixed. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), snails, beans, and seasoning.

Seafood paella replaces meats and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood and sometimes bean. Key ingredients are olive oil and saffron.

The version I created this week is a mixed paella. I used chicken breasts and chorizo.  I intended to use shrimp as well but discovered I didn't have any in the freezer. Without the shrimp, the paella was excellent.

In a large paella pan or cast iron skillet, or non stick skillet if that is what you have, saute for 1-2 minute:

2 T olive oil
1 med onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped

Add to the skillet and saute for another minute:

4 T minced garlic

Add to the skillet and saute into the meat begins to brown:

3/4 lb of boneless chicken thighs or chicken breasts, whatever you have, cut into chunks
1/2 lb of chopped chorizo

Add to the skillet:

1/2 c of Bomba, Arborio or Valencian rice--don't use traditional rice, the dish will be too gummy

Next add:

1 qt chopped, canned tomatoes, drained
1 c frozen peas
2 c chicken broth
1/4 t saffron threads
1 1/2 t paprika--try this with smoked paprika for a different taste
salt and pepper to taste

Simmer, uncovered, stirring frequently, until the rice is tender, about 20-25 minutes.