Tuesday, May 4, 2010

Chicken & Shrimp Paella!

Tonight I decided to experiment and cook dinner for my family with the help of my awesome mom. I sort of combined/modified two recipes and came up with my own and thought I'd write down the rough version, so here goes:

For about 6-ish servings:

  • 3 - 4 boneless, skinless chicken breasts
  • cooked shrimp - however much you want
  • 1 bag of authentic spanish Saffron Yellow Rice (10 oz)
  • 1 red bell pepper
  • 1/4 cup chopped onion
  • 1 can diced tomatoes (14.5 oz)
  • 1 roll of beef chorizo sausage
  • 1 cup frozen peas
  • 1 spoonful of crushed garlic (like in the store-bought jars)
  • 1 tsp. paprika
Cook anywhere from half to the whole thing of chorizo in a skillet like ground beef so it gets all mushy, then set aside. Start cooking the rice according to the package directions (should be about 20 minutes). Chop up the onion and most of the bell pepper into similar sized pieces small pieces. 

Cut up the chicken breasts into bite-size or a little larger pieces, then season with salt and pepper. Cook in a small amount of oil in the bottom of a large pot. When done, remove the chicken and set aside. 

Place the onions, peppers, canned tomatoes, garlic, and paprika in the pot, stir and simmer for a few minutes. When the rice is almost done, add it to the pot and stir in the chicken, chorizo, cooked shrimp, and peas as well. Let sit for a few minutes until ready to serve. 

A few notes: More chorizo = more flavor. It's easier to eat if the shrimp do not have tails. Saffron yellow rice is important to get those good flavors in there. Annnd if you like more rice than meat, you might want more than one package. And you can vary the amount of veggies and stuff you want, too. 

* Blog Update: There's this cool new thing at the bottom of the page where you paint masterpieces by waving your mouse around and clicking to change the colors. It's fun to play with.

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