Dave’s Paelle
Paelle. Saffron. Shrimp. Yum.
This was my first attempt at a paella. I found a recipe for Paella in the first edition of Plate It Up’s cookbook and modified a bit to add some color.
Now honest, I just kinda winged it, so this is as close as I can get from memory:
Dave’s Paella
2 cups Arborio rice
2 boneless skinless chicken thighs
12 medium RAW shrimp (25-30 count per pound), peeled and deveined
1/2 cup olive oil
1 handful fresh green beens
1 medium onion, diced
2-3 cloves garlic, minced
1 can diced tomatoes
1 can white beans
3 cups chicken broth
1-2 cups white wine
2 fresh rosemary sprigs
1 red bell pepper
1/2 the contents of a .06oz bottle of McCormick Spanish Saffron
Core the bell pepper, cut it into strips about 1/2 inch wide and 2 inches long. Trim any excess fat from the chicken thighs and cut them into bite-sized chunks.
Salt and pepper the chicken.
Salt and pepper the chicken.
Heat the oil over medium-high heat. Tradition would have you use a paellera (the traditional pan used to prepare paella). My Le Creuset dutch oven worked out perfectly.
Brown the chicken in the hot oil, turning as necessary. When the chicken is nicely brown remove it from the pan.
Brown the chicken in the hot oil, turning as necessary. When the chicken is nicely brown remove it from the pan.
Add the bell peppers to the pan and saute them for about 3 minutes. Add the onions and saute until they have softened.
Add the wine and chicken broth.
Add the wine and chicken broth.
Put the chicken back in to the pot. Add the garlic and saffron. Add the white and green beens, tomatoes, rice, and rosemary. Stir.
Cook for about 20 minutes or until the rice has softened and absorbed almost all the liquid. If necessary add more wine and/or chicken broth.
About five minutes before it’s done, add the raw shrimp, stirring them in so they are covered with the other ingredients.
About five minutes before it’s done, add the raw shrimp, stirring them in so they are covered with the other ingredients.
When the rice has absorbed almost all the liquid, remove it from the heat and let it stand for about 5 minutes to absorb the remaining liquid.
Serves 4-6
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