I love paella. Although this is a vegetarian recipe, even the author added some shrimp at the end. The recipe lends itself to innovation and personal tastes. Very delicious.
Paella with chicken
1 14-ounce can artichoke hearts
1 1/2 cups brown rice
1 teaspoon salt
1/2 teaspoon saffron, crumbled
2 cups finely chopped onions
1 cup finely chopped celery
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1 red bell pepper, seeded and chopped
1 1/2 cups frozen green peas
1 14-ounce can diced tomatoes
1 – 2 grilled boneless chicken breasts, cut into bite-sized pieces
salt and pepper to taste
(note – original recipe called for 1 pound asparagus, cut into 2″ piece. I had none, so I did without. Still great recipe!)
First make the rice: Drain the artichoke hearts, reserving the brine from the can. Quarter the artichoke hearts and set aside. Add water to the brine to make 2 1/2 cups liquid and combine it with the rice, salt, and saffron in a heavy saucepan with a tight-fitting lid. Cover, bring to a boil, reduce heat, and very gently simmer until rice is tender, about 40-45 mintues.
When the rice has simmered for about 25 minutes, start the vegetables. Saute the onions, celery, and garlic in the olive oil in a large skillet. Add the thyme, bell pepper, and asparage if using; cover and cook, stirring frequently, for 5 minutes. Add the peas, tomatoes, reserved artichoke hearts, and chicken. Stir gently, cover, and continue to simmer for another 5 – 10 minutes, until the vegetables are tender. Add salt and pepper to taste. You may also add a splash of Frank’s Original Hot sauce
To serve the paella, spread the rice on a large platter and top with the vegetables and their juices. Makes 6 servings.