Paella Castellana

Sheba Girl's Note:

Paella is the national dish of Spain, and each region has its own specialty. While in college I spent a semester in Toledo, Spain, and learned to cook paella with my host mother. This is a common way of cooking paella in the Castilla-La Mancha region of Spain. I use chicken in my recipe, but pork (or even rabbit) works just as well. You can also omit the shrimp or substitute it for mussels or other types of seafood.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 4 tablespoons olive oil
• 1 lb chicken breast, cut into 1/2 inch cubes
• 1 lb cooked shrimp
• 1 large onion, sliced
• 1 large red pepper, sliced
• 1 (8 ounce) package snap peas
• 2 (15 ounce) cans tomato sauce
• 2 pinches saffron
• salt
• 1/2 cup medium grain rice, per person
• 2 cups water, per person
• 2 lemons, sliced into wedges (optional)

Directions:

1. Coat the bottom of a paella pan (or large wok) with plenty of olive oil.
2. Add the chicken to the wok and turn up the heat, stirring constantly. Add a pinch of salt. Cook until the chicken is browned and cooked thoroughly.
3. Add the onion, red pepper, snap peas, and another pinch of salt. Cook for five minutes, stirring throughout.
4. Add the shrimp. Add the tomato sauce stir well so that it coats everything. Turn down the heat to medium and cook for ten minutes.
5. Add the water, saffron, and salt to taste. Cook for 40 minutes, stirring occasionally.
6. Add the rice and stir the mixture, making sure to stir from the bottom so the food does not stick. Lower to a simmer and let cook for 20 minutes, stirring once or twice during the cooking.
7. The paella is finished when the rice is cooked and the water is absorbed. Paella should never be "soupy." You can always add more rice or use less water to make sure to get an even consistency.
8. Mix the paella well and serve. You may choose to flavor the paella with a wedge of lemon. Goes great with spanish bread or a baguette, and dry, red wine.