Wednesday, September 8, 2010

Adventures in Cooking: Paella

So last night, I decided to channel my inner Julia Child (or in this case, the Spanish version) and make Paella for my husband.  You see, it's not that I can't cook, it's just that a lot of times I opt for the more simple (aka easy-way-out) recipes.  I've always thought that Paella seemed like it would be complicated or easy to mess up, but the recipe I found proved to be dummy proof but also colorful and delicious.  For all you seafood lovers, sorry this was a non seafood Paella but nevertheless, this is the kind of meal you could make for your loved ones and feel like you brought everyone closer together.  Behold:

As you can see, I took that last one after we ate because it smelled so good, I had to eat it before I took the picture!

If you'd like to try your hand at Paella, here's the recipe:

Chicken Paella (serves 4)
Mom's Best One-Dish Suppers
Andrea Chesman


-1/4 tsp. crushed saffron threads
-4 cups chicken broth
-2 tbsp extra-virgin olive oil
-3/4 lb. boneless, skinless chicken breasts, cut into 1/4 by 1 in. strips
-1/4 lb. smoked turkey sausage, sliced 1/2 in. thick
-1 onion, diced
-1/2 red bell pepper, diced
-2 cups long-grain white rice
-1 can (14 ounces) artichoke hearts, drained and quartered
-1 tomato, seeded and diced
-salt and freshly ground black pepper

1.  Toast the safrron in a dry skillet over medium heat for 2 to 3 minutes, until fragrant.  Add to the broth.  Set aside.

2.  Heat the oil over medium-high heat in a large skillet.  Cook the chicken in the oil until white and firm, 6 to 8 minutes.  Remove from the skillet with a slotted spoon.  Set aside.

3.  Add the sausage to the oil remaining in the skillet and saute' over medium-high heat for 1 minute.  Add the onion, bell pepper, and rice.  Reduce the heat to medium and saute' until the rice appears opaque and the onion is softened, 3 to 5 minutes.

4.  Return the chicken to the skillet, add the broth mixture, and stir well.  Cover and bring to a boil.  Reduce the heat to maintain a gentle boil and cook until the liquid is absorbed and the rice is tender, about 15 minutes.

5.  Fluff the rice with a fork.  Carefully stir in the artichoke hearts, peas and tomato.  Season to taste with salt and pepper.  Cook for another 3 to 4 minutes, until heated through.  Serve immediately.

What's your go to recipe??

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