Oven Baked Paella

By Kathryn Washburn Breighner

This was so good that is was a surprise. Each mouthful lead to a "wow". We love paella and have saffron, smoked paprika, and Spanish Bomba rice in the pantry and we've mastered and enjoy a stove top paella.

But this oven baked version really carries a lot of flavor and it allowed for the development of the coveted paella crust, or soccarat, on the bottom. The texture of the rice was quite different that the stove top version and nicely absorbed the broth. And it's easy!

Here is how it went together:

In a Dutch oven, brown 4-6 chicken thighs and legs in 2 T olive oil.  Season them with salt and pepper and 1/2 t smoked paprika.

Remove the chicken and add to the Dutch oven:
1 med onion, chopped,
2 gloves garlic minced

Saute the onion and garlic until the onion begins to soften, about five minutes.  Add to the Dutch oven:

1/2 pound spicy sausage sliced into 1/4" rounds. I used Andouille but chorizo or another sausage that is spicy would be great. Cook for another 3-4 minutes.

Add to the mixture:
1 c chopped, drained canned tomatoes
2 c chicken broth
1/4 t saffron threads
1/2 t smoked paprika

Bring mixture to a simmer and add:
1 c Arborio or Bomba rice
The chicken pieces

Put the Dutch oven in a 350 degree F oven and bake 20-25 minutes until the liquid is absorbed. Do not stir to disturb the crust that develops on the bottom. Serve with some Spanish wine or a good, cold beer and enjoy!

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.