Quick Paella

I got an e-newsletter and when I scrolled down to the recipe of the week I barely had to read the title to know I couldn’t wait to try it!  It’s called a Quick Paella and it’s more like a jambalaya than a paella, but that works for me!

I’m going to copy paste the recipe here:

“This recipe, created by Chef Michael H. Flores of San Antonio, is the perfect blend of ingredients and makes a great pairing with this month’s wine varietal spotlight, Viognier.

Quick Paella
Serves Six

1 one-pound bag of saffron-flavored rice
1/4 cup olive oil
1 onion, chopped
1 red bell pepper, chopped
6 garlic cloves, minced
3 raw chicken breasts, cubed
1 tsp. each salt and freshly ground black pepper
1 pound raw wild-caught shrimp, peeled and deveined
2 links Spanish chorizo, sliced
Small box of frozen peas, thawed
1 can of kidney beans, drained
Small jar of sliced olives with pimentos, drained

Cook the rice according to the directions on the package, using olive oil instead of butter. While the rice is cooking, heat the olive oil in a large pan (with a cover) over medium-high heat. Add the onion and red bell pepper and sauté for 2 minutes; add the garlic and cook for another minute. Next, add the chicken, salt and pepper, and continue cooking for 4 minutes; stir in the shrimp and chorizo. Cook for 2 more minutes and then add the peas and beans; cover and turn heat to low.

As soon as the rice is ready, combine the two pots. Do not over-mix. Taste and adjust the seasonings with salt and pepper. Serve immediately topped with the olives.”

I really loved the saffron rice and never thought of cooking with it!  I thought the chicken seemed a little flavorless, but the chorizo and shrimp were amazing!  Here’s  a picture of my pretty paella:

Happy eating!


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