Wednesday, February 2, 2011

Paella – the easy way

This rice dish has its origins in the coasts of Spain. There are various types of Paella; this recipe is for mixed Paella. Paella comes from an old French word Paelle meaning pan. This dish usually has a layer of toasted rice in the bottom as a result of cooking it on open fire.
1 tablespoon olive oil
1 tablespoon paprika
2 teaspoon dried oregano
Salt and pepper to taste
1 pound chicken breasts cut into cubes
2 tablespoons olive oil
4 crushed garlic cloves  
1 tablespoon red pepper flakes
2 cups medium grain white rice
1 pinch saffron threads
3 bay leafs
¼ cup Italian flat parsley chopped
1 quart chicken stock
2 lemon zest
2 tablespoons olive oil
1 onion chopped
½ a tomato well chopped
½ cup chopped red peppers
½ cup chopped green peppers
½ pound chorizo
½ pound pealed uncooked shrimp
1 lemon

In a bowl mix oil, paprika, oregano, salt, pepper and chicken breast. Marinate in the fridge for 4-8 hours.
Heat oil in a paella or regular metal pan on medium heat. Add the garlic and red pepper flakes. After about 1 minute add the rice, when the oil coats the rice add bay leaf, Italian parsley, chicken stock and lemon zest. Bring to boil, reduce heat to medium low, cover and cook for 20 minutes or until the rice is cooked.
In another pan on medium heat add oil, adding onions, green and red peppers when the oil is hot. Once the onions are transparent add the tomatoes and cook for few minutes till the tomatoes are soft. Add the chicken, after about 3 minutes add the chorizo. When the meats are cooked add the shrimp and cook on both sides until they are pink.
Once the rice is done add the meat mixture to the top of the rice and let the juices run through the rice. Squeeze lemon juice on top.

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