The other day I was checking out the latest and greatest going on on our twitter feed (@HighLifeSuite) and I chanced upon a tweet that said July is national paella month. Now, I don’t know if that’s true or not, google didn’t back that up, but regardless, that tweet put me in the mood to dig up my paella recipe and hit the kitchen!
I’ll warn you that this recipe varies quite a bit from a traditional paella, but it is also a little friendlier on the pockets and has an Asian fusion flair.
What You’ll Need:
1 green bellpepper
1 tbsp crushed garlic
3/4 cup frozen peas
2 tspn fresh cilantro
1/2 lb shrimp
3/4 lb chicken breast
1/4 lb chorizo
1 1/2 cups Jasmine rice
2 1/2 cups chicken stock
1/2 cup white cooking wine
1 packet of Sazon Goya
a pinch of saffron
optional: other types of seafood, ie. lobster tails or mussels
Begin by slicing your chicken breast into cubes and seasoning with the paprika, garlic powder & onion powder. Place the seasoned chicken in the fridge for an hour. While the chicken marinates, place your chorizo(if it isn’t the smoked kind, which mine was not) in a skillet with a 1/4 of water and cover, allowing the sausage to cook all the way through.
While the sausage is cooking, dice your bellpepper, tomatoes, scallions and cilantro; set them to the side. Also, turn your oven on to 350 degrees and allow it to pre-heat.
Once your hour is up, remove the chicken from the fridge and saute in a skillet until done. Add your shrimp to the skillet. Once the shrimp has turned pink and is slightly curled, transfer the chicken and shrimp to another dish in order to prepare your veggies.
Now it’s time to saute the diced tomatoes, scallions, bellpepper, cilantro and crushed garlic. You’ll also want to add the 3/4 cup of frozen peas at this time. Once the veggies have softened up, go ahead and scoot them to the perimeter of the skillet, creating a well of sorts in the middle. In that well, place the 1 1/2 cups of Jasmine rice.
Fold the rice into the veggies and allow the rice to brown up a little. At that point add in the chicken, shrimp and chorizo. Also add in the packet of Sazon, a dash of pepper, a sprinkle of Adobo seasoning and a pinch of saffron threads. Allow the mix to cook atop the stove for about 5 minutes.
It’s not time to add in your 1/2 cup of cooking wine and 2 1/2 cups of chicken stock. Once all the liquid has been added to the skillet, cover it and place into the pre-heated oven.
Allow the paella to cook for 25-30 minutes, until the rice is soft and fluffy!
An edible masterpiece!
This may seem like a complex recipe, but trust me it’s super easy! I’m all about simple, low fuss recipes so I wouldn’t steer you all astray 🙂 Next time you fill like getting a little fancy in the kitchen, think of this twisted take on a Spanish favorite!
If any of you all try this recipe, we’d love to hear about it!