I’m not a fan of shellfish, lobsters, crabs, etc.
Here is a Chicken Paella
CHICKEN PAELLA
- Cut chicken thigh into pieces
- Sautee in thin layer of hot oil – skin down
- – only to brown skin. Meat will be uncooked
- MEANWHILE
- Dice large sweet white onion
- Layer into hot paella pan (paellera) scant oil
- Add diced peeled red pepper
- Add to pan and continue to heat
- Mash and mince garlic – add to pan
- Add peeled tomato – diced
- Add 1-2 C Arborio rice
- Continue to cook and sautee just a bit more
- Add some saffron – or “Colorante”
- Add 2x as much chicken stock as you had rice
- Salt and pepper to taste
- Add chicken – skin up
- DO NOT STIR
- Sprinkle with peas
- Cook in oven for 20 minutes @ 400º
- All chicken stock should have evaporate or been absorbed
- Sprinkle with lemon juice and serve hot
