Since paella is one of Spain’s most popular dishes it is fabulous that it pairs so well with Albarino, a Spanish wine.
Saffron is one of the most costly spices but a little goes a long ways
Serves 8
Ingredients:
1 medium white onion, peeled and diced
1 red bell pepper, seeded and diced
½ green bell pepper, seeded and diced
½ yellow bell pepper, seeded and diced
2 tablespoons cooking oil
½ teaspoon smoked paprika
¼ teaspoon turmeric
6 garlic cloves, minced (for the rice)
Pinch saffron
2 cups chicken broth
1 ½ cups Basmati rice
½ pound chorizo sausage, sliced ¼ inch thick
1/3 cup frozen peas
2 chicken breasts, cut into small pieces
1 pound 12-16 count shrimp with peel on
2 lemons, 1 juiced and the other sliced into 8 wedges
4 garlic cloves, minced (for the shrimp)
Salt and pepper to taste
Instructions:
Preheat oven to 375 degrees F. In a medium bowl toss the shrimp with juice from one lemon and garlic. Refrigerate for 30 minutes. In a large sauce pan heat 1 tablespoon oil, add onions and sauté until translucent. Add paprika, turmeric and garlic. Continue to heat until fragrant. Remove from pan. Add the other tablespoon of oil and heat. Add rice and sauté until slightly golden. Add chicken broth, cover and continue to cook until rice is tender. Reduce heat to low and add saffron and vegetables to rice; replace lid and allow rice to steam for 10 minutes. Add a little water if the rice becomes dry. In another pan cook chicken and sausage until chicken is done, about 10 minutes on medium high heat. Add chicken, sausage and peas to rice. Place in an oven safe dish. Remove shrimp from the refrigerator and place on top of the rice. Sprinkle shrimp with a little salt, cover and cook in oven for 15-20 minutes or until shrimp turns pink. Serve with lemon slices.