Cookbook

Paella - no-fuss

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Ingredients

  • 2 Tbsp huile d'olive
  • 2 1/2 - 3 lbs cuisses de poulet, avec peau
  • 6 gousses ail, sliced
  • 1 medium oignon, chopped
  • 1 poivron, choppped
  • 1-2 grandes tomate, chopped
  • 1 Tbsp persil, chopped
  • 1 pinch safran
  • 1 cup petits pois
  • 1/2 cup olives
  • 2 cups 5, blanc
  • 5 cups bouillon, de poulet
  • 1 lb scampi

Instructions

In a large cast-iron skillet heat the olive oil. Saute the chicken pieces for 3-4 minutes on each side until light golden brown. Remove from pan, drain on paper towels. Set aside.

Turn the heat to low, add more olive oil if needed, add the garlic and onion, and saute for about 5' until the onion is brown on the edges. Stir occasionally.

Add green pepper, and cook for 3'. Add the tomato and cook for 3-4 ', stirring occasionally. Add the parsley, safron, peas and olives and stir gently to mix.

Stir in the rice and stock. Bring to a boil.

Reduce heat to simmer add chicken, cook for 15'. Add shrimp and cook for another 15-20 minutes. Turn the shrimp over occasionally, or bury them deeper into the rice. Add more chicken stock as needed.

When the rice is soft and the liquid is absorbed, the paella is ready.

Note: optional: add chorizo or hot or sweet Italian sausage. Cut into pieces and pan-fry, and then add to the paella when you add the shrimp.

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