Spanish Paella

On a recent trip to Barcelona I was determined to find authentic Spanish Paella and we did find an amazing restaurant across from the beach and enjoyed the most delicious lobster and prawn paella. Can Fisher specializes in Mediterranean rice and fresh seafood.

When we got home from our trip I wanted to find my own recipe or recipes because, well, paella is really good. I even went out and bought a paella pan.

Recently, I made chicken and shrimp paella that was big hit at our house. And I plan to keep experimenting with more spice and different ingredients.

Chicken and Shrimp Spanish Paella

Ingredients:

• 1/4 cup EVOO

• 1 diced onion

• 1 red bell pepper

• 1 yellow bell pepper

• 1/2 green bell pepper

• 4 cloves minced garlic

• 3 Roma finely diced tomatoes

• 1 bay l eaf

• 1 tsp. Paprika

• 1 pinch saffron threads

• salt and pepper to taste

• 1/4 cup white wine

• 2 large chicken breasts cut into small pieces (or chicken thighs)

• 1/4 cup fresh chopped parsley

• 2 cups Spanish Rice

• 5 cups chicken broth or stock

• 1/2 cup frozen peas

• 1/2 pound jumbo shrimp or prawns

• two to three large lemons

Instructions:

1. Dice the onion, bell peppers, tomatoes and garlic

2. Add olive oil to your large skillet or paella pan over medium heat. Add the onion and cook about five minutes or until the onion is translucent, next add the peppers and cook another few minutes until the peppers are softened, add the garlic and cook five more minutes. To the pan add the chopped tomato and your spices plus the bay leaf. Stir and cook for 5 minutes. Add the white wine and cook for 10 minutes.

3. Add the chicken pieces and parsley and rice to the pot and cook a couple of minutes.

4. Slowly pour the broth all around the pan and jiggle the pan to allow the rice to get into an even layer. Do not stir the ingredients, just jiggle the pan every so often.

5. Bring the mixture to a boil and then reduce the heat to medium low. Jiggle the pan a couple of times during cooking. Allowing the rice to get crispy on the bottom creates the socarrat that everyone loves, so remember no matter how tempted you are, don't stir the pan.

6. Cook for 15-20 minutes then nestle the shrimp into the mixture and sprinkle the peas on top and continue to cook for another 5-8 minutes until the shrimp are cooked and the rice is tender. Add more broth if the rice isn't tender.

7. Remove from heat and cover the pan with a lid or foil and place a towel over the pan. Allow it to rest for 10 minutes

8. Garnish with lemon wedges and fresh parsley

Notes:

• You can add your favorite fish, calamari, clams, mussels, etc.

• most traditional recipes you'd make your own seafood stock, but I don't like the flavor so I used chicken broth, you could also try vegetable broth.

• You can also try this same recipe with meats. A traditional Valenciana Paella is made with rabbit, chicken and vegetables. A more cuban style might include chorizo.

• There are so many variations to paella so play around with ingredients you like.

"¡Buen provecho!"