Subj : 9/20 World Paella Day - 5
To   : All
From : Dave Drum
Date : Thu Sep 19 2024 10:53 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Skillet Chicken & Chorizo Paella
Categories: Poultry, Vegetables, Pork, Rice, Herbs
     Yield: 6 Servings

   1/2 ts Saffron threads
 3 1/4 c  Chicken broth; divided
     1 tb Olive oil
     6 oz Dry-cured Spanish chorizo;
          - in 1/4" slices
     1 lb Boned, skinned chicken
          - thighs; in 1 1/2" pieces
   1/2 ts Black pepper
 1 1/2 ts Kosher salt; divided
   3/4 c  Chopped yellow onion
     1 sm Red bell pepper; fine chop'd
     1 tb Minced garlic
   1/2 ts Dmoked paprika
14 1/2 oz Can diced tomatoes; w/juices
 1 1/2 c  Uncooked short-grain white
          - rice (bomba or arborio)
     1 c  Thawed sweet peas
          Chopped fresh flat-leaf
          - parsley
          Lemon wedges

 Stir together saffron and 1/4 cup of the broth in a
 small bowl. Let stand at room temperature at least 15
 minutes or up to 1 hour.

 Meanwhile, heat oil in a 12" cast-iron skillet over
 medium-high. Add chorizo; cook, stirring occasionally,
 until lightly browned, about 2 minutes. Using a slotted
 spoon, transfer chorizo to a plate lined with paper
 towels; reserve drippings in skillet. Add chicken,
 pepper, and 1 teaspoon of the salt to skillet; cook over
 medium-high, stirring occasionally, until lightly
 browned but not fully cooked, about 7 minutes. Using
 slotted spoon, transfer chicken to plate with chorizo.
 Do not wipe skillet clean.

 Add onion and bell pepper to skillet; cook over
 medium-high, stirring occasionally, until tender, about
 5 minutes. Stir in garlic and smoked paprika; cook,
 stirring constantly, until fragrant, about 1 minute.
 Stir in tomatoes and rice; cook, stirring constantly,
 until liquid is almost fully absorbed, about 2 minutes.
 Carefully stir in saffron mixture and remaining 3 cups
 broth and 1/2 teaspoon salt; bring to a simmer over
 medium-high.

 Return chorizo and chicken to skillet, stirring lightly
 to partially cover with rice; sprinkle mixture with peas
 (do not stir peas in). Cook, uncovered and undisturbed,
 over medium-low, rotating skillet occasionally to evenly
 distribute heat, until chicken and rice are tender and
 liquid is almost fully absorbed, about 20 minutes.
 Remove from heat; cover and let stand at room
 temperature until liquid is fully absorbed, about 5
 minutes.

 Garnish with parsley and lemon wedges.

 Makes: 6 servings

 By: Melissa Gray

 RECIPE FROM: https://www.foodandwine.com

 Uncle Dirty Dave's Archives

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... On the other hand - beer is 100% caffiene free!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)