~ Mary ~
Every time we travel to Spain we try the Paella. Only once was it truly out of this world. I think it was because the company was stellar (Mick & Niki) and the wine was flowing freely. Most other times it just doesn’t hit the spot, so I interpreted it on my own terms and made it so I could do it on the stove top. It always makes a lasting impression, is great with a bottle of Spanish wine, and tastes even better the next day. Enjoy!
In large skillet, over med high heat, with some Olive Oil sauté about 5-7 min.:
1 Cup Diced Onion
1 Cup Diced raw or cooked Chicken
1 Cup Andouille or Polish Sausage Coined
2 Tbsp Garlic minced
2 tsp Oregano
2 tsp Basil
1 ½ Cups Jasmine Rice
Pinch of Saffron
and saute for 3-5min – rice should turn a light brown add more olive oil if necessary.
1 Cups Small Diced Fresh or canned Tomatoes
1 Cup Diced Fresh or Canned Red Peppers
3 Cups Chicken Broth
saute for an additional 5-7 min. COVER (if you do not have a cover use tin foil) Simmer on low until most of the water has been absorbed about 15-20 min. Stir in and cook until just pink:
½ Pound Raw Peeled & Deveined Shrimp
1 Cup Peas
1 Cup Green Beans
over the top-put cover back on, turn off heat and let sit 10 minutes. Before serving give it a little stir to incorporate colors.