2 c. cooked chicken
4 c. chicken stock
1/4 c. olive oil
1/2 c. thinly sliced onions
2 c. rice
saffron, up to 2 tsp
2 pressed cloves garlic
2 sweet red peppers
1 tsp. paprika
1/4 tsp. oregano
1 c. thin slices of chorizo or hard Spanish sausage
3/4 lb. raw shrimp
1 c. frozen peas
12 - 18 clams in shells
This traditional Spanish dish is great for a party - makes a dramatic and colorful presentation: vivid yellow saffron infused rice, bright red pepper, pink shrimp, green peas. Starting with cooked chicken means this dish doesn't take quite so long as other recipes, so you can enjoy a glass of sangria with your guests!
A paella pan is a broad pan a few inches deep that can go from stovetop (where you sauté the onion) to oven, where the dish finishes up.
Yield: 8 servings
Preheat oven to 350°F.
In a paella pan or large heavy skillet, sauté onion in olive oil until golden. Add rice and stir until lightly browned.
In a medium to large bowl, steep saffron threads in chicken stock.
Add stock to paella pan with rice and onion. (Here's where to transfer it to a large baking dish if you don't have a paella pan.)
Remove seeds from the red peppers and slice them into strips.
Add garlic, peppers, paprika, oregano, and sausage to the pan. Arrange chicken on top. Cover, bake 15 min.
Remove from oven and arrange seafood on top. Scatter peas on top. Cover and steam 10 min longer.