Recipe by tmem
Had a similar dish at this amazing restaurant in Saint Augustine, Florida and had to recreate for home! The restaurant had the traditional paella and a land-lover's version. I'm not a lover of seafood, so here goes... As a note: Pimento, olives, a little cayenne, shrimp (I can't stand the buggers but have added them for my husband), and sliced green onions have all made lovely additions at one time or another.
- 1 lb boneless skinless chicken tenderloins, cut into 1 inch cubes
- 1⁄2 lb chorizo sausage, sliced diagonal
- 1 lb skirt steak, cut into strips
- 1 red bell pepper, diced
- 1⁄2 cup frozen peas
- 2 tablespoons minced garlic (fresh or jarred)
- 2 1⁄2 cups medium grain rice
- 4 cups chicken stock
- 1 medium red onion, diced
- 1⁄4 teaspoon saffron
- 1⁄4 teaspoon turmeric
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
Directions See How It's Made
- Preheat oven to 400 degrees.
- Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes). Set aside and keep warm.
- Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes). Set aside and keep warm.
- Using paella pan (enamel/cast iron/dutch) with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes).
- Add rice, stock, turmeric, saffron and bring to a boil.
- Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated).
- Serve immediately.