Mimi's Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (1 1/2 lb.) package boneless chicken breasts
Sea salt and freshly ground pepper to taste
1/2 cup olive oil
6 cloves garlic, minced
1 medium onion, chopped
2 tsp. orange zest
2 1/2 cups chicken broth
1/4 cup white wine
1/4 cup orange juice
1/4 tsp. saffron
1 1/2 cups Calasparra (or Arborio) rice
2 1/2 oz. dry Spanish chorizo, peeled and quartered
1 cup pimiento-stuffed olives, cut in half
1 - 2 tablespoons butter, room temperature
3/4 cup slivered almonds, toasted
1 cup chopped cilantro
Orange wedges, to garnish
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Directions: |
Directions:Rinse the chicken breasts and cut into chunks; season with salt and pepper. Heat the olive oil in a paella pan (or similar pan with a wide bottom) until it is fragrant, then saute chicken until lightly browned on all sides. Remove to bowl temporarily, then saute onions and garlic until slightly softened. Add rice and chorizo, and stir to coat with oil; cook for 1 - 2 minutes longer.
Meanwhile, heat the chicken broth in a small saucepan. Add the orange juice and the saffron. Keep warm over low heat until ready to use.
Add the olives and the orange zest to the paella pan, combining well. Pour in the broth mixture and wine, and bring to a boil; add salt and pepper to taste. Turn down to simmer, add in the chicken, and cover. Allow to cook about 15 - 20 minutes until rice is tender and liquid absorbed. Uncover and stir in butter until incorporated. Garnish with almonds, cilantro, and orange wedges. |
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Personal
Notes: |
Personal
Notes: When the Tennessean did a feature on local cooks, this was the recipe I chose to make for the photographer who came to my house. My spin was growing up in Tampa with lots of Cuban influences, and this dish seemed perfect for the story. It's simple, flavorful, serves a lot of people, and cooks in one pan--you can't beat that!
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