Paella

Although I took Spanish throughout grade school, high school, and a couple semesters of college, I can’t speak it fluently. Foreign languages just aren’t my thing.  I think Caroline was the only reason I made it through our Italian class in Florence.  I struggled.  I make up for it with my love for Spanish food and flavors.  Paella is one of these dishes.  It’s a fun word to say too.  I made this a couple of weekends ago and froze it.  I completely forgot about it until the other night when I opened my freezer.  It warmed up just fine and tasted muy bueno.  Or is it buena?

Chicken and Artichoke Paella

Ingredients
2 cups cooked long grain white rice
2 cups water, divided
salt and pepper
2 tbs vegetable oil, divided
8 oz chorizo, cut  into 1/2″ pieces
2 boneless, skinless chicken breasts, cut into 1/4″ thick slices
1 onion, chopped
3 garlic cloves, minced
1/4 teas saffron threads, crumbled
1 14.5 oz can diced tomatoes
1 can artichokes or 9 oz box frozen artichoke
1/2 cup frozen peas

Preparation Instructions 

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add the chorizo and cook until browned. With a slotted spoon, transfer to a plate. Cover with aluminum foil and set aside.

Season the chicken with salt and pepper and place in the skillet. Cook until lightly browned, about 2 minutes a side. Add the chicken to the plate with the chorizo. Cover and set aside again.

Add the remaining 1 tbs vegetable oil and onion to the empty skillet. Cook 5 minutes. Stir in the garlic and saffron and cook for 30 seconds. Add the tomatoes, cooked rice, and remaining 1/2 cup water. Bring to a boil, scraping the sides and bottom as needed. Reduce the heat to medium and cook until the rice becomes tender and the remaining liquid has been absorbed, about 10 minutes longer.

Add the chicken, chorizo and any juices on the plate back to the skillet. Add the artichokes and frozen peas. Cook until heated through. Season with salt and pepper to taste and serve.

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