Paella

Paella is a traditional Spanish dish. It is often made with chicken, shellfish and chorizo sausage, but here I’ve made it with just chicken and shrimp. I’ve also added cumin, chili powder and jalapeno pepper to give it a little more of a Mexican flavor. It is quite similar to arroz con pollo. In my version, the peas were cooked separately, due to family preference, and red pepper omitted for that same reason (and due to the fact that it didn’t happen to be in my fridge.)

Chicken and Shrimp Paella

1 1/2 lbs chicken – about 3 large chicken breast halves, cut into small pieces

Spice Rub for Chicken
2-3 cloves garlic, minced
1 tsp. oregano (can substitute Italian seasoning)
1/2 tsp. cumin seeds (opt)
1/2 tsp. hot chili powder or cayenne (opt)
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika

3 Tbsp. olive oil

3/4 – 1 cup chopped onion
1/2 – 1 red sweet pepper, chopped
2 – 3 tomatoes, chopped
1/2 – 1 jalapeno, finely chopped (opt)

1 1/2 cups rice (short grain or long grain; here I’ve used long-grain)
3 1/2 cups water or broth

1/2 lb shrimp, precooked
1 Tbsp. butter
sprinkling of salt, pepper and garlic powder – to taste

1 cup peas (can cook separately)

Mix the garlic, oregano or italian seasoning, cumin seeds, chili powder, salt, pepper and paprika. Stir well or rub into the chicken pieces. Let sit in fridge for at least 20 min to marinate.

Heat approximately 2 Tbsp olive oil in wok. Saute chicken just until done over medium heat. Do in two batches if necessary. Remove from pan and set aside.

Heat 1 Tbsp olive oil and/or butter in wok. Add chopped onion, and sweet pepper and saute over medium high heat until beginning to soften.

Add rice and fry a few minutes to seal in starch. The onions should be beginning to turn brown or carmelize. Push to one side. Add chopped tomatoes and jalapeno. Cook a couple minutes to soften.

(Alternately, you can add the tomato and jalapeno to the onion and sweet pepper and saute until soft before adding the rice.)

Add chicken back in and 3 1/2 cups water or broth. Bring to a boil, reduce heat, cover and simmer 15 min. (Alternately, you can leave the lid off, which is probably the more common method.)

Meanwhile, heat shrimp in pan with a little butter, and a sprinkling of salt, pepper and garlic powder.

After 15 minutes, check to see if rice is tender. Add more water if necessary. Toss in the peas, and re-cover.

When rice is done, arrange sauteed shrimp on top of paella, cover, turn off heat but leave on the burner, and allow to steam about 10 min. Serve in the pan.

I’ve read that a properly done paella has a slightly browned and crispy bottom. If yours does not at this point, you may like to try turning the heat up for 30 seconds or so at the end.