Perky ‘Paella’

| Linda

Perky 'Paella'

Paella is a wonderful rice dish that originated in Valencia Spain. It is a flavorful combination of ingredients cooked in a ‘Paella pan’ which is a round shallow pan with side handles. There are actually many types of Paella including Valencian, vegetarian, seafood and mixed.  Today’s ‘Paella’ is a mixed, free-style version in which I used Spanish chorizo, boneless chicken thighs, large shrimp and a combination of jasmine rice and fine egg white noodles along with saffron and other spices. This is the perfect meal to cook as a couple…grab a bottle of your favorite wine…I recommend a Spanish Rioja…pour a glass and share the stove!

Perky Paella
extra virgin olive oil
butter
1 Spanish onion, diced
4 garlic cloves, minced
1 1/2 cups fine egg white noodles
1 cup Jasmine rice
1/2 teaspoon salt
fresh ground black pepper
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon turmeric
dash cinnamon
1/2 cup white wine, separated
4 cups chicken stock
1/4 teaspoon saffron threads
20 large peeled, deveined shrimp
3 Botto’s Spanish Chorizo, sliced
4 boneless, skinless chicken thighs, cubed
1/2 cup frozen peas
1/2 cup fresh parsley, chopped

In a Paella pan (or round shallow skillet) on medium-high heat, sauté onion and garlic in 1 tablespoon each extra virgin olive oil and butter, for three minutes. Add the fine egg white noodles and sauté another three minutes. Add jasmine rice, salt, pepper, thyme, paprika, turmeric and cinnamon. Sauté an additional three minutes. Stir in 1/4 cup white wine, the chicken stock and the saffron threads; bring to a boil, reduce heat, cover and simmer 10-15 minutes. Meanwhile, in another skillet, sauté chorizo and chicken in 1 tablespoon butter for 4-5 minutes. Stir in remaining wine. Add the shrimp and sauté 2 minutes. Stir chicken-chorizo mixture into the rice mixture; add the peas and parsley. Cover and simmer three minutes or until all broth has been absorbed. Makes 4-6 servings.
Perky 'Paella'
Serve hot….Delicious!
Perky 'Paella'
Enjoy!

Linda~

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32 thoughts on “Perky ‘Paella’”

  4. Jumped over from the Senior Salon
    ~~~~~~~~~~~
    I have always LOVED paella! I’ll double the rice and omit the noodles, but it sounds like a wonderful GF dinner adapted. Thanks for sharing.
    xx,
    mgh
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to transform a world!”

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  14. Pingback: Perky ‘Paella’ | My Meals are on Wheels

  16. Hi Linda! I had this in Spain on the beach next to the Mediterranean with a group of students when I was there finishing college. It had shrimp and mussels in it – loved it! I specifically remember that the saffron used in the dish was very expensive in Spain! Such a great memory. Looking forward to trying your recipe! 🙂

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    1. Thanks Kelly! It’s a wonderful dish (that I also had in Spain) – in Madrid and again in Barcelona…I also make a vegetarian version and meat/no seafood version – they’re all so tasty!! 🙂

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