Tuesday, August 30, 2011


Paella has long since been one of my favorite Spanish dishes, but I never thought I would be able to cook something that would even come close to what I ate in Spain at my host mom's table.  She would pull out this huge frying type pan which would cover the entire stove (all four burners)!  She would start adding each ingredient until the smell was unbearable and I couldn't wait to taste it.  With a pan that size she fed the entire family (about 10-12 people) and there was plenty to keep us all full and happy with such delicious food.

This recipe comes from Pam Anderson's cookbook Perfect One-Dish Dinners.  I would highly recommend you to buy it and try out this recipe as well as many others which are just as great and easy to cook up for dinner.


Serves 4-6

1 pound boneless, skinless chicken, cut into pieces
Oil for cooking
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper
½ pound spicy sausage
1 yellow onion
½ bell pepper, chopped
3 cloves garlic
1 cup short grain rice
½ teaspoon red pepper flakes
3-4 cups chicken broth
1 can diced tomatoes
½ pound deveined shrimp
½ cup peas

Drizzle chicken with 1 tablespoon oil, sprinkle with paprika, oregano, salt and pepper.  Toss to coat evenly.  Heat a large skillet over medium heat.  When pan is hot, add chicken and cook until brown and just cooked.  Transfer to a small bowl.

Add remaining 1 tablespoon oil to the pan and add sausages.  Cook until well browned.  Add onion, bell pepper, garlic and cook until tender.  Stir in saffron, pepper flakes and rice.

Add broth and tomatoes and continue cooking over medium-high heat until liquid simmers.  Reduce heat to low, cover and cook until most of the liquid is absorbed, about 15 minutes.  Stir in chicken and shrimp and their juices.  Add peas, parsley and cook until seafood is cooked through, about 5 minutes longer.  Turn off heat and let stand for a few minutes.

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