Here’s an old recipe loved around the world.
Becky Low with the Dairy Farmers of Utah shares a recipe for Paella.
pound boneless, skinless chicken thighs
8 ounces dried chorizo sausage (Spanish style, not Mexican)
4 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups tomatoes, peeled and chopped
salt and pepper to taste
pinch saffron threads
1 tablespoon smoked paprika
1 teaspoon crushed red pepper flakes
6 cups hot chicken broth
2 cups uncooked short grain rice
1 red bell pepper, seeded and chopped
2 cups fresh/frozen green beans
1 pound raw large shrimp, peeled and deveined
1-3 sprigs fresh Rosemary (or 2 teaspoons dried oregano)
½-1 cup frozen peas, optional
fresh Italian flat leaf parsley
Cut chicken into 2-inch pieces; slice chorizo ¼-inch coins.
Heat oil in 16-inch Paella pan (or large skillet or Dutch oven – note, you want the rice to cook in a thin layer, use a large shallow pan); add chicken and chorizo; brown 10-15 minutes (little stirring so sides brown well). Add chopped onions and continue to cook until onions are translucent; add minced garlic, cook until fragrant (30 seconds).
Stir in chopped tomatoes, cook until wilted and juicy (about 5 minutes). Salt and pepper to taste, stir in saffron, smoked paprika, crushed red pepper flakes and hot chicken broth; bring to a boil.
Sprinkle in rice; add green beans and red bell peppers. Do not stir again; boil 10-12 or until rice has absorbed most of the liquid; reduce heat to low, top with shrimp and optional peas, cook 5-7 minutes longer. Remove from heat, cover for 5 minutes. Remove Rosemary sprigs, garnish with snipped Italian parsley. Serve with a wedge of lemon.
Don’t let the laundry list of ingredients scare you away from this recipe. It is easy and adjustable. Recipe may be divided in half and cooked in a 10-inch skillet. Paella the dish, named after the large shallow pan, is considered Spain’s National Dish. In the 18th century Valencians used large pans to cook rice over fires in the open air of their orchards. Available meat and vegetable ingredients were added – including water voles, eel, rabbit, beans, and sometimes snails. Today, there are 3 basic categories (seafood, vegetarian, and mixed) and many recipes. This recipe does not include voles, eel or snails. Adjust ingredients to suit your taste preference. Recipe serves 6-8
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org