Although you don't normally think of paella as a make ahead dish, you can prepare this recipe up to the point of adding the liquid....as I did and finished it off the next day...
I made this for some friends who came to dinner this week....they are going to the Galapagos Islands for Christmas.....how exotic is that....can't give such globe trotters something like spag bol...oh no ,I had to think of something,well ,Continental..!! This was about as continental as I could manage on a cold grey winters day....but it was GOOD!!
14 o z fresh chorizo cut into 1 inch thick slices0
14 oz chicken breast cut into quarters
2 red onions finely chopped
6 garlic gloves finely chopped
2 teasp smoked hot paprika
1 teasp saffron threads soaked in 1 tbsp boiling water for 1 minute
7 oz jar marinated artichokes,drained
9 oz calasparra or arborio rice
1/3 cup dry sherry
28 oz chicken stock
14 oz can chopped tomatoes
1 cup fresh or frozen peas
1 large handful flat leaf parsley,chopped
Heat a large paella pan,or heavy based skillet over a medium heat and cook the sliced chorizo for 2-3 minutes each side until browned. Drain the sausage on kitchen paper,and add the chicken to the pan where you will fry it until golden- maybe 3 - 4 minutes each side ,in the leftover oil that the chorizo "exuded".
Remove the chicken from the pan and set aside with the chorizo.Now add the onion and garlic,season with salt and pepper and cook for 10 minutes until golden and softened. Add the paprika,saffron mixture and artichokes and mix in. I stopped cooking at this point and keep everything in the fridge to carry on with the next day.....
About 25 minutes before serving, return the onion mixture to the pan and heat through. Add the rice and stir to coat the grains. Add the sherry and simmer until reduced by half, then add the stock and tomatoes, and bring to the boil. Return the chicken and chorizo to the pan, reduce the heat to low,and simmer ,without stirring for 15 minutes or until most of the liquid has been absorbed.Add the peas,remove from the heat and cover with foil and let it stand for 10 minutes. Scatter with the parsley...
There it is , the finished dish. Enough for about 8!! I served mine with a spinach and feta salad with pistachios.
OLE!!
Apparently this meal was " ethnic" . Mission accomplished.
ReplyDeleteit sure is ethnic.... in fact, the whole evening was an eye-opening party into the life of deliciously ethnic peoples.
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