Paella
This turned out awesome, I was a huge fan. The original recipe called for shrimp, but i'm not a very big fan of shrimp so I left that out. Also, while this says four servings, its essentially going to amount to just enough food for two hungry dudes. So bear that in mind. If you want to cook enough for 3-4 people, double the recipe.
Also, traditionally you're supposed to cook the mixture over an open flame, so that the heat is evenly spread across the bottom of the pan and creates a socarrat. My grill is currently busted and as a result I had to cook this indoors on the stove. The burners on my stove aren't large enough to spread the flame across the whole bottom. So I only ended up with socarrat in the middle portion of the pan. However, it was still very good, and I will definitely be making this recipe again.
Here is where I found the original recipe: http://allrecipes.com/recipe/easy-paella/detail.aspx
Ingredients:
- Olive Oil - 1 Tablespoon
- Paprika - 1 Teaspoon
- Oregano - 1 Teaspoon
- Salt - To Taste
- Pepper - To Taste
- Chicken Breast - 1 Pound, Bonless and Skinless
- Olive Oil - 1 Tablespoon
- Garlic - 1 - 1 1/2 Cloves crushed
- Crushed Red Pepper Flakes - 1/2 Teaspoons
- Short Grain Rice - 1 Cup
- Saffron Threads - 1/2 Pinch
- Bay Leaf - 1/2 Leaf
- Parsley - 1/4 Bunch
- Chicken Stock - 2 Cup
- Lemon Zest - 1 Lemon
- Olive Oil - 1 Tablespoon
- Spanish Onion - 1/2 Onion chopped
- Red Bell Pepper - 1/2 a Pepper
- Chorizo - 1/2 a pound
- Shrimp - 1/2 a pound peeled and deveined
Instructions:
- The first thing to do is take a bowl and mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and put it in the fridge.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- When there is about 10-12 minutes left on your timer for the rice mixture, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes.
- Spread meat mixture on top of rice in the paella pan, and serve.
Paella
This turned out awesome, I was a huge fan. The original recipe called for shrimp, but i'm not a very big fan of shrimp so I left that out. Also, while this says four servings, its essentially going to amount to just enough food for two hungry dudes. So bear that in mind. If you want to cook enough for 3-4 people, double the recipe.
Also, traditionally you're supposed to cook the mixture over an open flame, so that the heat is evenly spread across the bottom of the pan and creates a socarrat. My grill is currently busted and as a result I had to cook this indoors on the stove. The burners on my stove aren't large enough to spread the flame across the whole bottom. So I only ended up with socarrat in the middle portion of the pan. However, it was still very good, and I will definitely be making this recipe again.
Here is where I found the original recipe: http://allrecipes.com/recipe/easy-paella/detail.aspx
Ingredients:
- Olive Oil - 1 Tablespoon
- Paprika - 1 Teaspoon
- Oregano - 1 Teaspoon
- Salt - To Taste
- Pepper - To Taste
- Chicken Breast - 1 Pound, Bonless and Skinless
- Olive Oil - 1 Tablespoon
- Garlic - 1 - 1 1/2 Cloves crushed
- Crushed Red Pepper Flakes - 1/2 Teaspoons
- Short Grain Rice - 1 Cup
- Saffron Threads - 1/2 Pinch
- Bay Leaf - 1/2 Leaf
- Parsley - 1/4 Bunch
- Chicken Stock - 2 Cup
- Lemon Zest - 1 Lemon
- Olive Oil - 1 Tablespoon
- Spanish Onion - 1/2 Onion chopped
- Red Bell Pepper - 1/2 a Pepper
- Chorizo - 1/2 a pound
- Shrimp - 1/2 a pound peeled and deveined
Instructions:
- The first thing to do is take a bowl and mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and put it in the fridge.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- When there is about 10-12 minutes left on your timer for the rice mixture, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes.
- Spread meat mixture on top of rice in the paella pan, and serve.
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