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Recipe: Spanish Chicken Paella

Posted on: 03-11-2008 by chloehalston --
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Cooking Time: 60 minutes

 

Paella (pronounced “pie-ay-yah”) is a popular Spanish dish that will remind American diners of Cajun gumbo, but it’s got a flavor all its own. Cooking it is surprisingly easy, too!

 

Ingredients:

4 boneless skinless chicken breasts, cut into halves the long way

1 lb. of Italian sausage, cut into bite sized pieces and peeled

1/2 cup of extra virgin olive oil

1 cup of chopped green pepper

1 cup of chopped onion

1 cup of diced tomatoes

2 6oz. packages of Saffron rice

1 cup of boiling water

1 can of minced clams

1 can of artichoke hearts, cut into halves

1 package of frozen peas, thawed

1 lb. shrimp, thawed and peeled with the tails removed

 

Directions:

1. Brown the chicken breast halves in the extra virgin olive oil using a large skillet. Remove the chicken from the pan and set aside. Add the sausage pieces, green pepper, onion, and tomatoes to the pan. Sauté for around 7 to 8 minutes, then remove from heat and drain the skillet.

2. In a 4-quart glass casserole dish, combine the rice, water, clams (including the juice from the can), sausage, green pepper, tomato and onion. Mix ingredients through; add chicken to the top of the mixture and mix again, leaving the chicken near the top. Bake covered with foil at 350 degrees for 30 minutes. Remove from oven and add artichoke hearts, peas and shrimp. Stir to blend. Recover and continue cooking for 30 more minutes or until the rice is soft. Season with black pepper, seasoning salt, table salt, and cayenne pepper to taste. Stir and let cool for 5 minutes, then serve.

 

Paella is great with tortilla chips! You can even serve it like a taco salad; simply put the paella on top of a tortilla and add sour cream and lettuce.

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