If you know us, or read Friday’s post, you know Kevin and I love to cook. We love to try new recipes, and have had this one in the rotation for quite some time now. We randomly decided one Saturday that we wanted to attempt making Paella, random because I have never even had it. Paella is a Spanish dish consisting of rice, chicken, seafood, and a little heat! It’s one of the signature dishes at our favorite restaurant Miro, and we had seen it, thought it looked delish, so decided to attempt it. We looked for a recipe, and finally decided on Robert Irvine’s Paella. We did change it a bit as I will note in the recipe below. We have served this many times, its been a crowd pleaser and is an easy dish to serve to those unfortunate people who don’t like seafood…okay you’re not unfortunate but I feel bad for you. The seafood cooks right on top so it is easy to remove. Okay on with the recipe!
There are quite a few ingredients, but once you have them all on hand it’s easy. All we had to get to cook this meal was some of our protein and that’s it! (Triscuits are not a part of this recipe)
Ahhhh saffron how I love you but hate to buy you. Has anyone bought saffron? It’s expensive but so good. Let your saffron bloom for about 10 minutes, and take a big whiff and enjoy that smell….
Brown your chorizo in some grapeseed oil, and remove to a platter.
Now, brown your chicken in the same pot, chorizo leftovers and all! Remove once it’s cooked.
Now add the onion, garlic, and wine, cook until most of the vino evaporates. Stir in the paprika, parsley, bloomed saffron, and chicken stock. Bring to a boil. Return the chicken and chorizo to the pan. Stir in rice, salt and pepper.
Cook uncovered for 20 minutes and do not stir. This is the hardest part for me because I am a stirrer. (Does that mean I like to stir the pot?)
In the meantime…
Enjoy some wine. (Notice it has a shoe?)
Now, the recipe calls for mussels which we don’t like. Instead we substitute scallops. Add the scallops right on top and cover for about 7 minutes. Next add the shrimp right on top and cover for about 5 minutes.
Put in a serving bowl/dish, and sprinkle cilantro all over the top. A note on cilantro: I LOVE IT! I love a lot of it. You either love it or hate it. I have heard that it tastes like soap to people who don’t like it, so make sure you like it or it may ruin the whole dish….
This serves 6 people easy, and is a pretty impressive dish if you are having company over for dinner. We serve garlic bread with it. It really is simple and is cooked in one dish, so that is a huge plus!
Let me know if you make this, I want to know if you liked it! Anyone try last weeks recipe. I know my sister did and liked it.
Below is the recipe, and our few changes are in bold…
- 1 pinch saffron
- 1 tablespoon grapeseed oil
- 1/2 pound chorizo sausage, cut on the diagonal into 1-inch pieces
- 1 pound boneless chicken parts, preferably skin, cut into 2-inch pieces (We use chicken breast)
- 1 large white onion, diced
- 3 cloves garlic, lightly crushed with the side of a knife blade, and minced (We are a garlic in the jar kind of family)
- 1 cup dry white wine
- 1 tablespoon paprika
- 1 tablespoon minced fresh flat-leaf parsley leaves
- 1 quart chicken stock
- 2 cups white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound mussels, scrubbed and debearded (Eeeewww…we use scallops)
- 1/2 pound (21 to 25 size) shrimp, peeled, deveined, and tails removed
- 1/4 cup minced fresh cilantro leaves
Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn’t burn. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Let cook until the mussels open, about 7 minutes, then remove them to a utility platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to a utility platter.