Paella is an internationally-known rice dish originating from Spain. It was derived in the fields around Valencia on the eastern seashores. Today Paella is made all over Spain and most delightfully all over the world as well.
Paella can be made with just about anything that goes well with rice. Numerous variations of this classic Spanish dish can be found. Some recipes contain chicken while others use pork, shellfish, eel, squid, beans, peas, artichokes or peppers.
Everyone of course uses Saffron, the spice that turns the rice to a wonderful golden color. This recipe serves approximately 6 to 8 people.
- ½ pound of Italian sausage (Chorizo Bibao)
- ½ pound of boneless chicken breast (be sure to remove the skin) – cut the breast into cubes
- 1 garlic clove – minced
- 1 tablespoon of olive oil
- 1 cup uncooked long grain rice
- 1 cup chopped onion
- 1 ½ cups chicken broth
- 1 can (14oz) stewed tomatoes (do not drain)
- ½ teaspoon paprika
- ¼ tsp salt
- 10 strands of saffron – crushed or use 1/8 teaspoon of ground saffron from packet
- ½ pound of uncooked large shrimp – prawns
- 2 pounds of medium size mussels – tahong
- ½ cup sweet red pepper
- ½ cup peas – fresh or frozen
- In a large sauce pan (or Dutch Oven) add sausage, chicken and garlic with light oil for 5 minutes over medium to high heat– stir frequently till golden brown – (drain if necessary)
- Add rice and onion – cook until onion is tender and rice is slightly brown – stir frequently
- Add chicken broth, stewed tomatoes, paprika, cayenne, salt and saffron – bring entire content to a boil
- Reduce heat, cover content and let cook for 10 minutes
- Remove cover and stir in mussels, shrimps, peppers and peas – cover again and cook for approximately 10 minutes or until rice is tender and the liquids are absorbed
- Serve – Enjoy!!!
This dish can have added crabs or even more shrimps – whatever you fancy!