Recipe by UTcooks
This recipe is a conglomeration of close to a dozen different recipes found here and elsewhere, modified to suit our spicy/garlickly palates, and adapted for the use of a large electric skillet. The whole process is much easier than it sounds, especially if you do all your chopping/slicing/dicing prior to final assembly. The electric skillet makes the actual cooking a "no-brainer". Thanks for all the great ideas - we absolutely love this dish!
Top Review by JulieB713
This is an outstanding (and spicy hot) paella recipe which is very easy to make and one I'll make again - but be prepared if you follow the recipe, it makes a TON! <br/><br/>A standard 3-qt. electric skillet will work only if you cut the recipe in half. Use a 5-qt skillet to make the recipe as shown.<br/><br/>Since I don't have a large electric skillet, I used a 5-qt saute pan (straight sides) and prepared the recipe stove-top, I only wish I'd taken a photo of my finished product because the presentation is absolutely beautiful. <br/><br/>If you dislike spicy dishes, use sweet Italian sausage and eliminate the jalapenos. It'll still be fantastic. <br/><br/>I made a few small alterations: I sprinkled the chicken with 1 tsp salt during sauteeing and added a about 2 tsp. salt to the hot wine broth. I also placed canned smoked oysters on top of the paella before covering to simmer. Yum!<br/><br/>Re timing: It took me 2 hours start to finish by having a helper slice and dice the vegetables while I prepared the broth, cooked the Italian sausage and browned the chicken (note: use bulk sausage, it's faster than removing sausage from casings).
- 2 (14 ounce) cans chicken broth
- 3⁄4 cup white wine
- 1⁄4 cup vermouth
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 1 lb boneless skinless chicken thighs, cut into strips
- 1⁄2 lb Italian sausage, we prefer the hot type (2 links)
- 1 tablespoon olive oil
- 1 large green bell pepper, cut into thin slices
- 1 large red bell pepper, cut into thin slices
- 1 large white onion, halved and sliced thin
- 2 jalapeno peppers, seeded and chopped
- 5 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1⁄2 teaspoon ground coriander
- 2 cups rice (short grain works best)
- 1 lb medium shrimp, raw,shells and tails removed
- 4 roma tomatoes, chopped
- 1 1⁄2 cups fresh green beans or 1 1⁄2 cups frozen green beans, sliced into ½ inch pieces
- 1⁄2 cup black olives, sliced
Directions See How It's Made
- Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
- Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet remove.
- Brown chicken strips remove.
- Add olive oil and sauté onions, peppers, and garlic until limp.
- Don't overcook as the garlic will bitter.
- Stir spices into hot wine mixture.
- Return browned meat to skillet and pour in hot wine mixture stir to blend.
- Bring to a low boil for 2-3 minutes than add the rice stir gently to spread out the rice.
- Spread the shrimp, tomatoes, beans, and olives on top use spatula to"tuck" the shrimp into the mixture DO NOT STIR THE MIXTURE.
- Boil for 4-5 minutes, then cover (with lid vent closed).
- Turn heat down to 225-250 and simmer 20 minutes DO NOT LIFT COVER OR STIR.
- Turn heat OFF and rest for 10 minutes DO NOT LIFT COVER OR STIR.
- Ok, now you can peek- ENJOY!