"no More Fears" Paella

READY IN: 1hr 10mins
Recipe by Chef celebreatySarah

Certainly not the authentic paella, but my version is easy to fix and really worth the efforts! And don't leave out saffron, I found a very inexpensive ($ 5) small saffron container in the international ingredients section at Marshalls. You need only a pinch of saffron for this recipe. Visit my blogspace too for more of these (FEC) fast, easy, and cheap recipes at www.celebreaty4recipes.wordpress.com.

Top Review by Sydney Mike

Don't know that I've ever made paella, so I wouldn't know what's authentic from what's not, but I do know that this makes for a very satisfying, great tasting meal! I did cut the amounts down to about half for 3 of us, but otherwise followed your ingredient list! Thoroughly enjoyed the combo of meats here! Thanks for sharing the recipe. [Made & reviewed during this Spring's Pick A Chef event]

Ingredients Nutrition

Directions

  1. 1. Season shrimps (with 1/4 teaspoon salt, 1/4 teaspoon black peper, 1 teaspoon minced garlic, 1/2 teaspoon Old Bay seasoning and 1 tablespoon oil), cover with plastic wrap and refrigerate while sauteeing other ingredients.
  2. 2. In a wok, sautee green bell pepper strips in little oil, transfer to a small bowl and set aside. Add more oil in the wok and cook chicken breasts strips, 3 minutes on each side. Move cooked chicken strips around sides of the wok, and add sliced chorizos or smoked sausages to hot oil. Brown chorizos for about 4 minutes. Transfer cooked chicken strips and chorizos in another bowl and set aside.
  3. 3. Add about 2 tablespoons oil in wok and sautee onions until translucent. Add diced tomatoes with the juice and 2 cups of sweet rice. Stir until sweet rice is coated with the tomato mixture.
  4. 4. Add chicken broth, wine, saffron threads, bay leaf, salt and cooked chicken and chorizos. Bring to boil, stirring occasionally.
  5. 5. Transfer to a large aluminum tray or casserole dish and cover and bake in 350 F oven for about 15 to 20 minutes or until mixture is almost dry and rice is done. Uncover and arrange toppings (bell peppers, shrimps, peas and seafood mix. Cover and return to oven and bake for another 12 to 15 minutes. Remove from the oven and let paella stand for another 5 minutes for rice to firm up and absorb more juices.

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