I love paella, it’s the ultimate surf and turf. This recipe isn’t totally authentic, but it has all the right flavours. I’m also giving the option of having more or less of a tomato flavour, by adding more or less tomatoes. It’s not a quick cooking meal, but only needs one pot.
This had more of a sauce than traditional paella.
4 or 5 chicken thighs
1/2 pound (approx) shrimp out of shells
1/2 cup sausage (chorizo or kielbasa) optional
1 cup brown rice
1/2 large onion
2/3 garlic gloves
1 medium red pepper large chopped
2 cups rough chopped
1 cup peas
2 Tbsp paprika
2tsp thyme
Pinch of saffron
Pinch dried chilies
1 540 mL can chopped tomatoes (or half a can for less tomatoes)
2 cups (approx) chicken stock
Olive oil
Salt/pepper
Season chicken with salt, pepper, thyme and 3/4 of paprika and set aside.
In good size pot with lid, sautéed onion and garlic with oil and dried chili until soft and slightly brown, in batches add the chicken and cook a few minutes on each side until brown and set aside.
Add the sausage and cook for a few minutes, then add the peppers, mushrooms and rest of the paprika. Cook for 3-5 minutes just to combine flavours. Add in the rice and stir for a minute.
Add in the tomatoes and stock and saffron bring to a boil. Once at a boil reduce heat to medium-low and cover.
Cook for about 40 minutes until the rice is cooks. Check at the half way point to make sure there is enough liquid, if it’s dry, add more stock.
With about 5 minutes left in the cook time, add the chicken, and shrimp to the pot, cover and cook until chicken is cooked and shrimp is almost done. Once shrimp is almost done add the peas, stir, and cover until everything is ready to go.
Note: This is a great freezer recipe too.
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