October 6 - Kid Friendly Spanish Paella

Growing up, Spanish paella for me would normally refer to seafood paella, filled with mussels, squid, clams and shrimps.

My family is not used to eating seafood yet, besides fish fillet and shrimp. Even if I would have enjoyed the paella with mussels and clams, I stayed away from it.

Besides trimming the meat to just chicken, chorizo and shrimps, I also limited the vegetables to green bell pepper, peas and onions. I made sure that I used enough saffron and paprika to give the dish that authentic taste.

The rice came out fluffy and tasty. The taste is subtle yet very satisfying to my kids.

Spanish Paella

Ingredients:
1 lb jumbo shrimps, peeled
2 chicken legs, boneless, cut-up
3 links of Spanish sausage (chorizo), thinly sliced
1 medium Spanish onion, minced
.4 grams saffron
1 tbsp paprika
1 green bell pepper, long strips
2 cups sweet peas
4 cups Jasmine rice
4 cups chicken broth
1 cup clam broth
coarse sea salt
freshly ground pepper
olive oil for cooking






Cooking Time (1 hour)
Using a large frying pan, heat 2 tbsp olive oil and cook the shrimp for 5 minutes, turning the shrimp once.
Add salt and pepper.
Set the shrimp aside.
Season the chicken with salt. Heat another 2 tbsp olive oil.
Saute the chicken and chorizo for 10 minutes, mixing once
Set the chicken mixture aside.
Heat 3 tbsp olive oil and saute the onion for 5 minutes until it is caramelized.
Add the green bell pepper, peas and 4 cups of Jasmine rice.
Add 1 cup of clam broth and 4 cups of chicken broth.
Add the saffron and paprika.
Bring the rice to a boil until the broth is almost dried up.
Cover the pan and cook the rice for 20 minutes in low heat.
Mix and fluff the rice, once in a while.
Mix in the chicken, chorizo and shrimp to the rice.