I'm amazed at how quickly 2019 passed. And, I'm excited to see what 2020 will bring! Several of my family showed up for lunch today. I cooked up a little Paella. I'm reluctant to post the recipe, because I don't have measurements for the ingredients. I just toss in any amounts I happen to have. I have posted my recipe below.
This recipe is an inspired from several recipes I have worked with over a course of years. In traditional paellas, the rice is cooked with the remainder of the ingredients. In this recipe, I make the Saffron Rice separately, and then serve the other Paella ingredients, over a bed of rice.
- Saffron Rice
- Olives (3 kinds - Kalamata, Green, Black, etc.)
- Marinated Artichoke hearts
- Bell Peppers (all colors) - Sliced lengthwise
- Large Shrimp, Scallops, Clams, and/or any desired Shell Fish
- Chicken Breasts and/or Thighs (boneless and sliced into strips)
- Sausage (sliced)
- Stewed Tomatoes
- Dried Roma Tomatoes (halves)
- Garlic (minced or chopped)
- Onions (halved and sliced)
- Olive Oil
- Spices - Bay Leaf, Oregano, Rosemary, Thyme, Marjoram, etc.
- Shredded Parmesan Cheese
Fry up the Sausage, drain oil from pan, and set aside. In a very large skillet, put a little Olive Oil, and add Garlic and Chicken. Sauté the Garlic and Chicken a bit, until Chicken is slightly browned. Add in Bell Peppers, and Onions. And continue to sauté for a bit longer.
Then add in the Stewed Tomatoes, the Artichoke Hearts, Sun Dried Tomatoes, Olives.
Add the cooked Sausage back into the pan.
While Paella is continuing to cook (about 1/2 hour). Make the Saffron Rice (I use a Spanish style packaged Saffron Rice).
While Rice is cooking, add Peas, and Shrimp and any other desired Shell Fish to the pan with the Paella - Continue cooking.
Once Rice has finished cooking, place it on a large platter, creating a bed. Take the Paella from the pan, and ladle over the rice. Sprinkle Shredded Parmesan over top.