Spanish Paella
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Ethnic
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Meat Main Dish
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by
Miranda
on
6:09 AM
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I found this recipe from a family's blog that lives in Spain. The Basque area of Spain has really rich culture and unique food/cooking. We love this dish. It has an interesting blend of flavors and if you haven't tried chorizo - you must! When we have this, we love to talk about the area and how amazing different people and foods from those people are.
Spanish Paella:
in a paella pan (or a large shallow saucepan that can go stove-top as well as oven) fry the following in a bit of olive oil:
three boneless, skinless chicken breasts, cut into thirds, salted and peppered and browned just slightly. (take out of pan and set aside)
one diced red pepper - - sauteed until just soft (take out of pan and set aside)
1/2 link of Spanish chorizo (I buy the kind that can be found in any grocery store but the more authentic the better), cut into rounds and just barely browned (take out of pan and set aside)
in the same pan, add:
1/4 c. olive oil
one can of diced tomatoes
2c. fresh or frozen green beans (preferably flat) cut into 2 inch strips (I always used frozen cut up green beans)
a couple of sprigs of fresh rosemary
a few cloves of garlic, diced
a teaspoon or so of salt
cook this up for about five minutes and add:
1.5 c. short grain rice (again, sushi rice is short grain if you can find that kind instead of just "short grain")
the set aside peppers
the set aside chorizo
with a wooden spoon, smooth the top of the rice mixture and press the chicken pieces into it. pour 3 c. boiling chicken broth over the top. do not stir. cook on medium heat for about 15 minutes, and then place into a preheated 350 degree oven for another 15 minutes. cover with a clean dishtowel and let sit for 10 minutes. serve it up with lemon wedges, a crusty baguette, and a nice Spanish salad (it's easy - - lettuce, tomato wedges, sweet onion wedges and green olives - - dressed with extra virgin olive oil, vinegar, and salt.)
three boneless, skinless chicken breasts, cut into thirds, salted and peppered and browned just slightly. (take out of pan and set aside)
one diced red pepper - - sauteed until just soft (take out of pan and set aside)
1/2 link of Spanish chorizo (I buy the kind that can be found in any grocery store but the more authentic the better), cut into rounds and just barely browned (take out of pan and set aside)
in the same pan, add:
1/4 c. olive oil
one can of diced tomatoes
2c. fresh or frozen green beans (preferably flat) cut into 2 inch strips (I always used frozen cut up green beans)
a couple of sprigs of fresh rosemary
a few cloves of garlic, diced
a teaspoon or so of salt
cook this up for about five minutes and add:
1.5 c. short grain rice (again, sushi rice is short grain if you can find that kind instead of just "short grain")
the set aside peppers
the set aside chorizo
with a wooden spoon, smooth the top of the rice mixture and press the chicken pieces into it. pour 3 c. boiling chicken broth over the top. do not stir. cook on medium heat for about 15 minutes, and then place into a preheated 350 degree oven for another 15 minutes. cover with a clean dishtowel and let sit for 10 minutes. serve it up with lemon wedges, a crusty baguette, and a nice Spanish salad (it's easy - - lettuce, tomato wedges, sweet onion wedges and green olives - - dressed with extra virgin olive oil, vinegar, and salt.)
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