Paella - Another Customizable Recipe with Tons of Tasty Options

Confession: This is never what my paella will look like - I will never add peas. But, the good news is, you sure can if that is something you enjoy, or you can leave them out. Paella has very few rules!

If you've never heard anyone say paella before, I say, pie -A-ya. I have no idea if that's right, that's just me.

This dish focuses on the rice. A short grain rice with a bit of a crispy bite is the one rule the traditionalists would want followed as well as using a large, wide pan so the ingredients can be spread out over the surface area. 

In fact, this is a meal named for the pan and its origins seem to be from Spain. To find out more details about paella, click here.

Here's a great starter recipe for paella:

LAND AND SEA PAELLA WITH CHICKEN, SAUSAGE, AND SHRIMP 

Ingredients 

4 tablespoons olive oil 

1 pound of boneless, skinless chicken breast, cut into 2” pieces, coated in flour 

1 pound of ground sausage 

1 pound of medium shrimp, peeled and deveined 

1 cup minced onions 

1 diced celery stalk 

1 each small-sized sweet red and green bell peppers, cut into small chunks 

1 cup chopped canned tomatoes 

1 tablespoon minced garlic 

Kosher salt and black pepper to taste 

3 cups of white rice – short grain or Arborio  

1/4 teaspoon ground saffron or saffron threads 

6 cups of liquid (chicken stock, vegetable, or seafood broth) 

Finely chopped parsley and lemon wedges for garnish (optional) 

 

Directions 

1. Place the ground sausage in a large diameter frying pan over medium heat. 
2. Add the flour coated chicken. Cook until the chicken is golden and firm. 
3. Remove sausage and chicken from the pan and set aside. 
4. In the same pan, combine olive oil, onion, celery, and peppers – season with salt and pepper and allow to cook for 2 – 3 minutes. 
5. Stir in canned tomatoes and scrape up any bits on the bottom of the pan. 
6. Combine saffron with ¼ cup of liquid before adding to the mixture. 
7. Pour in remaining stock. 
8. Add rice and stir. 
9. Once the liquid is simmering, nestle in the chicken, sausage, and shrimp. 
10. Do not stir.  
11. Allow to cook on low-medium heat with lid, until the liquid is absorbed. 
12. Let the paella rest off of the heat for a few minutes before serving. 
13. Garnish with parsley and lemon wedges. 

Options: 

Add sliced green olives or capers if desired. 

Substitute ¼ teaspoon each of paprika and turmeric for the saffron. 

If bone in chicken is desired, cook in the same pan ahead of time, then remove and reserve. Add in step #9. 

This is a great meal for gatherings, celebrations, lunch or dinner, and can travel well. As you begin to share meals again with extended family and friends, consider a paella for its ability to please so many palettes. Want to bring a meal to someone who is feeling under the weather, just had a baby, or lost a loved one? Paella.

Don't like seafood - don't use it. Would rather have chorrizo or kielbasi over sausage. Wonderful! Want to make a vegetarian version? Go for it! Do what you like to make this a tasty dish that will leave you feeling Fed Well!