Ingredients: |
Ingredients: ¼ cup good olive oil
1½ cups chopped yellow onions (2 onions)
2 red bell peppers, cored and sliced into ½ strips
2 T minced garlic (4-6 cloves)
2 cups white basmati rice
5 cups good chicken stock
½ tsp saffron threads, crushed
¼ tsp crushed red pepper flakes
1 T kosher salt
1 tsp freshly ground pepper
1½ cooked chicken breasts or wings or mix
1 pound kielbasa, sliced ¼-to ½ inch thick
1 pound thawed frozen shrimp, peeled, deveined, no tails
1 (10 ounce) package frozen peas (or green beans)
⅓ cup dry white wine
1 T minced fresh flat-leaf parsley
2 lemons, cut in wedges
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Directions: |
Directions:Preheat the oven to 425º.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 m minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10-15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add ⅓ cup white wine. Cook the paella over medium heat for 1 minute, until the wine is absorbed by the rice. Turn off the heat and add the chicken, kielbasa, and peas or beans and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with the lemon wedges, and serve hot. |
