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Chicken, Shrimps & Squid Paella

Haven’t been posting for quite a while as I’ve been away from homebase … got home 2 days ago and last night, although knackered from jet-lag, I still managed to dish out this simple yet absolutely awesomely tasty meal 😉

There are so many recipes variations for Paella Valencia or similarly Valencian Arroz al Horno (Oven Baked Rice) that I kinda adapt it to our preference in terms of ingredients, i.e. I used main ingredients that we love …I have both the earthern/ceramic Paella pan and the regular saucepan type and here, I’m using the latter

Look almost way too beautiful to dig in 😉

Don’t you just love the awesome colour of the rice!! The wonders of saffron ….I added a dash of turmeric powder, too to further enhance the colour …. and the nice red paprika added to the richness of this awesome colour too 🙂 I omitted the red bell pepper because I personally don’t like bell peppers!

The meal served up … it was heavenly even if I may say so and yes, Hubby Dearest enjoyed it lots, too …the dash of extra hot chilly I added along with the other spices certainly rounded off the perfectness of this simple meal for us 🙂

RECIPE

Ingredients:

6 chicken thighs (about 1 1/2 pounds), skinned

            1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

3/4 teaspoon salt, divided

            1/4 teaspoon freshly ground black pepper

            2 teaspoons vegetable oil

           2 Chorizo

            1 cup chopped onion

            1/2 cup chopped red bell pepper, optional

            1 1/2 cups uncooked Valencia rice

            1/2 cup diced plum tomato

            1 teaspoon sweet paprika

            1/4 teaspoon saffron threads, crushed

            1 garlic clove, minced

            3 cups fat-free, less-sodium chicken broth

            3/4 pound large shrimp, peeled and deveined

            1 cup (1-inch) diagonally cut asparagus

                        1/2 cup frozen green peas, thawed

Methods:

  • Preheat oven to 400°
  • Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper … I used 4 whole chicken legs, chopped into 2 pieces each leg = drumstick & thigh and I added squid.
  • Heat the oil in a large nonstick skillet or a Paella pan over medium-high heat and brown chicken pieces 3 minutes on each side or until lightly browned … remove chicken from pan, cover and keep warm
  • Remove casings from chorizo … slice or chop it up and  add sausage to pan … cook 1 minute, stirring
  • Add onion and bell pepper (if using) and cook 7 minutes, stirring constantly
  • Add rice, tomato, paprika, saffron, and garlic and cook a further minute, stirring constantly
  • Return chicken to pan then add broth and 1/4 teaspoon salt; bring to a boil
  • Cover pan and bake in pre-heated oven for 10 minutes
  • Add in shrimps, asparagus and peas then cover and bake an additional 5 minutes or until shrimp are done

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