The recipe I used is from Pam Anderson's (not that Pam Anderson) "Perfect One-Dish Dinners: All You Need For Easy Get-Togethers."
Paella happens to be the featured dish on the cover.
I decided to make this dish on Valentine's Day. I was pretty certain it would be my husband's dream food; the more meat, the better, as far as he is concerned.
Ingredients include, but are not limited to shrimp, linguica, chicken thighs, bay scallops, peas, rice, red pepper, onion, garlic, chicken stock, diced tomatoes, parsley.
First you cook up your land meats.
Thank you sir, may I have another? I will probably be frying my remaining linguica up with eggs this weekend to ensure maximum possible heartburn.
The chicken is season liberally with paprika, oregano, salt and pepper.
Those are little tiny saffron threads sitting on top of rice, next to some red pepper flakes. I think this recipe was fairly mild. When I make it again I will probably triple the red pepper flakes. My husband used tobasco sauce on his meal and loved it.
It turned out delicious. My husband raved. It has that traditional paella flavor that you expect, with the bonus of being homemade. Homemade stuff just tastes better.
My Valentine's gift from my husband. They were sold out of bouquets so he got this basket that comes with a bottle of wine. Dude cracks me. He picked the bottle - Sonoma Cutrer Chardonnay. One of our favorites that we first enjoyed on our honeymoon. I think I'll keep him.
Here's the recipe with a few added notes from me in parentheses that I think will be helpful. Anderson's book looks chock full of yummy dishes and she helpfully suggests dishes to accompany the main courses. She also offers suggestions on how to make things ahead of time and serve them if you're having company over. I think it's a good buy, and no, I'm not being paid to advertise.
Delicious, Doable Paella
(I found cook time to be between 75 and 90 min)
1 lb - about 4 medium - boneless, skinless chicken thighs, cut into 2 inch pieces.
2 tablespoons olive oil, divided
1 1/2 teaspoons paprika
1 teaspoon dried oregano
Salt and freshly ground pepper
8 ounces cooked chorizo or linguica sausages, sliced diagonally 1/2 inch thick
1 spanish onion, chopped
1/2 large red bell pepper, chopped (oops! Just realized I used a whole one. Turned out fine)
3 large garlic cloves, peeled and smashed
1 1/2 cups short or medium grain rice
Pinch saffron threads
1/2 teaspoon crushed red pepper flakes (the recipe turns out quite mild. If you like things a tad spicier I'd take this up a notch or three)
3 cups chicken broth
1 14.5 ounce can petite diced tomatoes, undrained
1/2 lb peeled and deveined shrimp, preferably wild
1/2 lb bay scallops
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley
Drizzle chicken with 1 tablespoon oil and sprinkle with paprika, oregano, and a generous sprinkling of salt and pepper; toss to coat.
Heat a large 11 to 12 inch, deep skillet (I used my dutch oven) over medium-high heat. When wisps of smoke start to rise from the pan, add chicken and cook until brown and just cooked through, 3 to 4 minutes per side. Transfer to a small bowl.
Add remaining 1 tablespoon oil and sausages and cook until well browned, 3 to 4 minutes. Add onion, bell pepper, and garlic and cook until tender, about 4 minutes longer. Stir in rice, saffron, and pepper flakes.
Add broth and tomatoes (at this point I would add a little more salt if I were you. The recipe will need a little salt at the end if you don't) and continue cooking over medium-high heat until liquid simmers. Reduce heat to low, cover with lid or heavy-duty foil, and cook until most of the liquid is absorbed, about 15 minutes. Stir in the chicken, shrimp, scallops and their juices, peas, and parsley and cook until seafood is cooked through, about 5 minutes longer (I found I needed to turn the burner to about medium-low at this point). Turn off heat and let stand, covered, for a few minutes. Serve straight from the pan or transfer to a large platter, arranging seafood and chicken as desired.