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Easy Delicious Paella

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Rice, shrimp Spanish Sausage and veggies with a crispy crust

I have to be completely honest. The thought of making this recipe made me SCARED! There is NO WAY I could have ever thought I would even attempt it. Authentic Paella?

Oh, No WAY! I won’t do it. Nope. FORGET IT!

You see, my husband has become a serious foodie since I introduced him to Pinterest. He is always saying, “I can’t believe how much time you can spend on here hopping from one place to the next!”

I know. Jerm. I know.

I’m telling ya, We just just may need some intervention here, soon, like really soon. Since scouring Pinterest, he has become a you tube watching addict also.

We camp A LOT in the summer, and Jerm has been on the hunt looking for pan, a Lodge Carbon Steel 15″ pan (if I am being exact here) one that is versatile and can cook a huge breakfast in the mornings.

This led to, ” Hey, you can make Paella in a pan like this!”

NOTE: You can use a regular skillet. You do not have to use a paella pan.

Now enters the Paella recipe. With you tube’s help. He found a recipe from Laura in the Kitchen. We watched her video.

So, OK, maybe I could do it. She did mention that she was hesitant to share her recipe, because it isn’t completely authentic.

Well, Laura, if you can do it, then I can too!

We gave it a try, added ingredients we enjoy and left out the ones we didn’t.

AND… The end result was fabulous! Thank you, Laura!

I don’t even like lemon-y stuff on my food. But, guys, this was really good!

The moral to this story is… Don’t be scared, JUST DO IT!

If you try this recipe, leave me a comment and let me know what you think!

Easy Delicious Paella

Kirsten Giles
Short grain rice cooked until crispy, loaded with meat, seafood and perfectly cooked vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Spanish

Ingredients
  

  • 2 1/2 lb chicken thighs
  • 5 cloves garlic
  • 1 c. peas
  • 2 c. yellow onion finely chopped
  • 1 c. red bell pepper chopped
  • 1 c. canned tomatoes undrained
  • 6 c. chicken broth
  • 1/2 c. fresh lemon
  • 3 c. short grain rice
  • 1 tsp. paprika
  • 2 tbsp. olive oil
  • 1/2 tsp. tumeric
  • 1 /2 c. parsley chopped
  • 8 oz. spanish chorizo
  • 1 lb. shrimp
  • salt to taste
  • pepper to taste

Instructions
 

  • 1. In a large paella pan, or skillet heat 2 Tbsp. of oil over high heat.  Add chicken to the pan and cook for for about 4 minutes.  
    2. Push the chicken to one side of the pan and add the remaining 2 Tbsp. oil.  Add onion, garlic, peppers, and chorizo to the pan.  cook until the onion is a little translucent.  
    3. Add rice and paprika and stir for a couple minutes so the flavors mix together some.  
    4. Add the canned tomatoes, chicken stock, tumeric and bring to a boil.  Reduce heat to medium low cover with a lid or aluminum foil.  cook another 15 minutes. The rice should be almost cooked, but not all the way.  Turn the pan in a clockwise position every five minutes. 
    5. Remove the cover from your pan, and arrange the seafood in a layer around the pan.  Let it cook five more minutes.  
    6. Season to taste with salt and pepper.  Turn to high let cook for 2-3 minutes until the rice browns, and give it time to crust.  Add peas and parsley. stir in  and let it cook for an additional minute. 
    7. Stir and add lemon wedges.  ENJOY! 
Keyword Paella, Rice, Spanish