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Paella Recipe

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This recipe for Paella is from Bagnall Busy Bee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 tsp. (1 mL) crumbled saffron threads
3/4 c. (175 mL) warm sodium- reduced chicken broth
1/4 tsp. (1 mL) salt
1 lb. (500 g) boneless skinless chicken thighs, cut in bite-size pieces
2 Tbsp. (30 mL) olive oil
Half each onion and sweet red pepper, diced
1 clove garlic, minced
1 tsp. (5 mL) tomato paste
1 c. (250 mL) arborio rice
1/2 c. (125 mL) dry white wine
4 oz. (125 g) chorizo sausage, sliced
1/4 tsp. (1 mL) smoked paprika or paprika
2 Tbsp. (30 mL) minced fresh parsley
Directions:
Directions:
Stir saffron into broth; let stand for 10 minutes. Meanwhile, sprinkle salt over chicken. In large skillet, heat half of the oil over medium-high heat; brown chicken. Transfer to plate.

Add remaining oil to pan; cook onion and red pepper over low heat until onion is translucent, 10 minutes.

Stir in garlic and tomato paste; cook for 30 seconds. Stir in rice; cook, stirring, for 1 minute.

Add saffron broth, 3/4 cup (175 mL) water, wine, chorizo and paprika. Return chicken to pan; bring to boil. Cover and cook over medium-low heat until rice is tender and no liquid remains, about 20 minutes. Stir in parsley. Let stand for 5 minutes.
Personal Notes:
Personal Notes:
This is a fantastic and quick recipe to make an authentic-tasting paella. Great dish for home or company. If you are a seafood lover, I'm sure it would be easy to adapt to add in shellfish too.

 

 

 

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