Paella, such a simple concept, protein and rice. Such a yummy end product. So much trouble to cobble together a recipe. Every time we make Paella out comes 3 or 4 cookbooks and of course the internet searches. The list of ingredients and directions are always so long. And we want to mix up the ingredients. Saturday we added chorizo and chicken. Sometimes we want just fish!
So here is Saturday night’s version, sort of.
4 boneless, skinless chicken thighs, cut in half
2 small (3-inch) chorizo sausages, sliced
1 onion, minced
3 garlic cloves, minced
1 red bell pepper, sliced (or mixed peppers)
1 tomato, coarsely chopped
1 1/2 cups long grain rice
3 cups water with chicken bullion or stock
2 good pinches of saffron
1-2 tsp. smoked paprika
1/2 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
salt & pepper to taste
artichoke hearts, canned or frozen
1 cup of peas
1 cup of medium shrimp
6 large sea scallops
~1/2 cup white wine, if you have it (we did not)
Add the spices to the stock, heat in a medium saucepan to a simmer.
In a large, wide pan heat the olive oil. Brown the chicken and chorizo, set aside.
Add the onions and garlic, saute a couple minutes then add the red peppers. Cook until the onion is translucent. Add more oil if needed. Add the chopped tomato and cook till softened.
Add the rice and toast, stirring. Rice turns white then back again and then toasts just a bit.
Add the stock and the artichoke hearts, chicken and chorizo. Bring to a simmer. Cook, taking care that the rice does not burn, about 10-15 minutes. (I like to cover the pan for at least part of the cooking)
Add the peas and shrimp. Cook another 10 minutes. Add the scallops and wine and cook until done. Remove from the heat, cover and let stand 5 minutes.