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Celeste's Famous Paella Recipe

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This recipe for Celeste's Famous Paella, by , is from Our Family 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!

Contributor:  
Contributor:  
Celeste Blissett

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 cups chicken broth
pinch of Spanish saffron
drizzle of extra virgin olive oil
2 boneless skinless chicken thighs, chopped
6oz Mexican chorizo
8 oz Spanish chorizo salame (I use Columbus brand) sliced
1 shallot or 1/2 onion, chopped
salt and pepper
3 cloves garlic, minced
2 vine-ripened tomatoes, chopped
2 teaspoons paprika
dash of cayenne pepper (optional)
1 cup long grain white rice
6oz large shrimp, peeled then deveined and chopped

Directions:
Directions:
Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.

Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and cayenne pepper if using then saute until tomatoes are softened, 3 minutes.

Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and spanish chorizo then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 min

 

 

 

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