Easy Paella Recipe

posted in: Blog, Food | 0

This is the closest thing I make to a casserole. It’s by far my family’s favorite all round dish. I make it about once a month all year long. Its wonderful in the winter on a cold snowy day but equally good on a hot summer day when we eat it outdoors with a fresh crisp salad. Keeps well in the freezer or is awesome as leftovers, if it lasts that long. It never lasts that long here.

Paella is a traditional Spanish dish that is usually made with fresh seafood and spicy sausage. We don’t have much fresh seafood out here on the prairie so I made this version for my family.

My Easy Paella
Prep time 20 minutes, including 10 minutes sauté time
Cook time 20 minutes
5-6 people 1 1/2 cup portion
1 tablespoon olive oil
1/2 lb Italian sausage, pork sausage, or turkey sausage.
1/2 lb chicken breasts cut in to bite sized pieces
1 medium sweet onion diced
1 red pepper diced
2 cloves crushed garlic
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon season or regular salt. I use zesty, because I'm zesty.
1/2 teaspoon ground black pepper
2 cups chicken or veggie broth

14 oz can quartered plain artichoke hearts, drained - reserve the liquid
1 cups long grain white rice

Directions:

Step 1
Sauté chicken and sausage in large skillet on medium heat until browned for about 5 minutes. We don’t want it to cook all the way through just yet because we have more coming to the party. I use a saute skillet with a rounded bottom like a wok because it’s the closest I have to a paella pan.

Step 2
Add diced onions and red peppers and continue cooking until meat is done and onions are browned, about 3 minutes.

Add crushed garlic and spices and cook for one minute until the smell is unbearable. Turn heat off for the next couple of steps so these goodies don’t overcook while we are at it.

Step 3
Sprinkle the rice evenly over the mixture in the skillet. Don’t stir.

Step 4
Then place quartered artichoke hearts evenly around the top of the rice and meat mixture. Still don’t stir.

Step 5
Gently pour broth over mixture trying not to move the contents of the pan around too much while you do it. I’ve found that it’s easy enough to pour it all the way around the edge of the pan and all the cooked bits that made their way up are back in the party. Pour reserved liquid from artichoke hearts over mixture, too. This is an additional 1/2 cup of liquid that we need because of all the goodies we’ve got in here.

Turn on heat to medium. When liquid begins to bubble reduce heat to low and cover. Let simmer for 20 minutes. Serve immediately. Uh, serious yum and so easy. There you have it.

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