Below is a photo of the paella we had.
Alas, I do not live near the sea, so making paella using the freshest sea food is not always possible. Also, making a paella dish can be rather intimidating.
Nonetheless, I decided to make this favorite rice dish of mine with ingredients that are at hand. I did not include saffron threads because sometimes they are not readily available and they're quite expensive too! Instead, I used paprika and turmeric to give both flavor and color to the rice. The result is wonderful! Now, I can just reminisce about Barcelona whenever I eat it.
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4 organic chicken thighs (skin on)
Salt and pepper
Flour for dusting (use alternative flour if you want it completely gluten-free)
3 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tsp Spanish paprika
1 tsp turmeric
1 ½ cups jasmine rice (uncooked)
3 cups chicken stock
2 plum tomatoes, petite diced
1 cup frozen peas
1-2 Red, yellow or orange sweet peppers, seeded and diced
4 oz Spanish Chorizo sausage, chopped
Preheat the oven to 350ºF. Season the chicken pieces with salt and pepper and then dust with flour.
Remove the pan from the oven and transfer its contents to a deep serving dish, placing the chicken on top. Spread the chorizos around. Serve with a wedge of lemon, if desired.
Note: You may add the chorizo with the other ingredients (bell peppers, tomato, etc.) and let it cook in the oven. However, it may become chewy though it does add more flavor to the rice.
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