Paella is one of those dishes I fell in love with the first time I tasted it. Nothing to me is more comforting than the flavor of saffron. My favorite way to have paella is with lots of seafood in it, but on a busy weeknight, it’s just not possible. This chicken and Spanish chorizo version is my simplest recipe for paella, and quickest. I add lots of bell peppers onions and garlic, and a big pinch of saffron. To save a little money on saffron, I buy Badia brand from the Spanish section of the supermarket, and use to the whole container in my paella.
Even though I adore paella, I hadn’t made it in a while because the special large cast iron skillet that I use for paella slipped off the counter, onto the hard tile floor, and broke in half. I was devastated. But T-Fal must have heard my whining because they recently contacted me to see if I wanted to try one of Ingrid Hoffman’s, host of Food Network’s Simply Delicioso, new paella pans. I happily accepted her 14 inch paella pan. I would ordinarily never try anything nonstick, because one of the crucial elements in my paella recipe is the yummy burnt bits at the bottom. However, for a quick and easy paella, this pan is perfect because it’s nonstick and so easy to clean.
Yield: Serves 4
2 boneless skinless chicken breasts, chopped
2 links Spanish chorizo, chopped
1 green bell pepper, sliced
1 red bell pepper, sliced
1 large onion, sliced
2 cloves garlic
2 cups rice
4 cups chicken stock
1 large pinch saffron
2 tablespoons olive oil
1/4 cup freshly chopped cilantro
Preheat large skillet or paella pan. Drizzle with olive oil and add chorizo. Saute for 2 - 3 minutes and add chicken. When chicken is done, add bell peppers, onion, and garlic. Saute for 2 - 3 minutes. Add garlic, rice, chicken stock and saffron.
Bring to a boil and reduce to a simmer. Cover tightly with aluminum foil. Simmer for 15 minutes, then turn heat off but leave pan on warm burner. Let paella rest for 15 - 20 minutes before serving. Serve topped with fresh cilantro.
