Paella Americana
Serves 4 - 6
Ingredients:
1-2 Chicken Breast | Purchase
Chorizo | Purchase
Olive Oil | Purchase | Purchase
1 cup Italian Parsley | Purchase
1 cup Green Beans | Purchase
2 Lemons | Purchase
2 Roma Tomatoes | Purchase
300 grams of Medium Grain Rice | Purchase
2-4 Quarts of Chicken Stock | Purchase
Salt & Pepper
1 Tbsp of Paprika | Purchase
4 cloves of Garlic | Purchase
1 Spanish Onion | Purchase
Pinch of Saffron (Optional)
6 -10 Frozen Shrimp | Purchase
1 Cup of Frozen Peas | Purchase
1 Tbsp of Tomato Paste | Purchase
1 Cup White Wine | Purchase
Paella is a Spanish dish served in a circular style flat pan. There are many traditional variations of this but this particular version is made with ingredients that are a bit easier to find at your local grocery store.
First, begin your “mise en place” by finely chopping the onions, garlic, and parsley.
Next slice tomatoes and cut lemons into wedges. These will be used as garnish later on.
Cut chicken and chorizo into bite-size pieces and set aside. Season meat with salt, pepper, and paprika.
Trim off the ends of green beans. Note: It’s important to have all of your meats and vegetables prepped ahead of time because once you start cooking it’s difficult to go back once everything is in the pan.
Turn stove on to medium heat and add olive oil. Add chicken and chorizo to the pan, once the chicken has color on all sides, add onions and garlic. Stir occasionally until fragrant.
Move meat towards the outside of the pan.
Next, add a tablespoon of tomato paste to the center of the pan and add rice. Slightly toast and then mix everything in the pan together. Spread evenly over the entire pan before deglazing with white wine.
After the white wine evaporates add to chicken broth to submerge all ingredients in the pan, just slightly above the handle.
Add green beans, frozen shrimp, frozen peas, disperse evenly. The key now is to let everything sit, do not stir while everything is cooking in the pan.
Let cook on medium heat for 35 - 45 min.
Occasionally rotate the pan in order to cook evenly on smaller stovetops. Once the chicken broth has reduced down revealing the rice and other ingredients, remove from heat and cover with aluminum foil for 10 - 15 minutes.
Remove aluminum foil and garnish with tomato, onion, and parsley. A dark brown crust should form at the bottom of the pan, make sure to scrape the bottom of the pan and incorporate this with each bite. It’s the best part!