I first became acquainted with paella in my high school Spanish class. We played endless games of Scrabble in Spanish and memorized endless dialogues. Does the following dialogue ring a bell with anyone? "Esta Susanna en casa? Si, esta con una amiga...."
I was the fortunate winner of a copper bottom paella pan from a contest sponsored by Michael West, hostess of Designs by Gollum. Thank you Michael!
See the clouds and my red geraniums reflected in the copper bottom?
I love the shape of the pan.
This is MY version of paella. Traditional paella has seafood in it; seafood and I don't get along. Have I ever told you about the time that I was coerced to eat an oyster shooter by my colleagues at a very fine seafood restaurant? As soon as I ate it, I ran from the table. They could have told me that you are not supposed to chew! Okay, I didn't think I was eating Jell-O. I digress, so this is my version of a sausage and chicken paella; it is delicious and easy to make.
Usually paella is seasoned with saffron. Saffron is a very expensive spice; one bottle retailed for $18 at my grocery store. So, I cheated and used Mahatma's saffron rice.
Sausage and Chicken Paella
1 green pepper, diced in small pieces
1 onion, diced in small pieces
3 cloves of garlic, minced
1 pound hot Italian sausage, cut into small pieces
2 tablespoons olive oil
Place pepper, onion, garlic, sausage, and oil in paella pan or medium-sized dutch oven. Saute until sausage is browned and thoroughly cooked.
1 pound chicken, cut into 1-inch pieces
2 to 2-1/4 cups chicken broth
1 (14.5 ounce) can of diced tomatoes
2 packages of Mahatma saffron rice -- you could also use arborio rice
1/4-1/2 teaspoon red pepper flakes -- depending on your heat tolerance
Sliced green onions
Sliced green olives
Add chicken, chicken broth, tomatoes, rice, and red pepper flakes to the sausage, pepper, and onion mixture. Bring to a boil and simmer 45 minutes to 1 hour on low heat. Garnish with onions and olives.
Note: If you used arborio or long grain rice, you will need to kick up your dish with some additional spices, such as cayenne pepper or saffron.
Now you know that yellow mushy rice doesn't make for a great photo.
Thanks for dropping by my Red Couch.
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