PAELLA

Today is the day that I feel like cooking a one-pot dish. I had never made Paella before and saw this recipe from Better Homes and Garden’s cooking book. So, I thought…let’s switch gear a bit and make this Spanish-inspired dish. We like it. Not to mention how simple, colorful and nutritious this meal is.

PAELLA (4 servings)

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Ingredients

• ▢ 1 cup of onions (chopped)
• ▢ 1 clove garlic (minced)
• ▢ 1 cup of Green/red bell peppers (roughly chopped)
• ▢ 1 cup of frozen green peas
• ▢ 1 lb of chicken (cut into pieces)
• ▢ 8 oz of prawns (shelled and deveined)
• ▢ ¼ tsp of saffron
• ▢ ½ tsp or ground red pepper
• ▢ 1 cup canned tomamtoes (undrained and cut up)
• ▢ 1 tsp snipped fresh thyme or 1/4 tsp dried thyme
• ▢ 1 cup uncooked long grain rice
• ▢ 14 oz chicken broth
• ▢ 2 Tbsp of canola oil

Instructions

 

• Heat oil in a dutch oven / pot. Add in onion and garlic. Cook until onion is tender
• Add in chicken pieces, chicken broth and undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boil, reduce heat. Simmer and cover for 15 minutes
• Stir in the uncooked rice, covered, about 15 minutes more or until rice is nearly tender. Add in prawns, sweet pepper, and peas into the rice mixture. Simmer, covered, about 5 minutes more or until the rice and chicken are tender and shrimp turns pink
• Ready to serve

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