Sanford has a difficult time calling this paella. It is true that it doesn't have the depth of flavor that we got when we made paella last summer on the grill. But this definitely was tasty. And, it took less than an hour to make, which makes it perfect for a weeknight meal. Sam loved it. Jack thought it was "ok". The recipe is from The Essentials of Mediterranean Cooking. At the end, I will tell you how I will change it the next time I make it.
Chicken and rice
Put 4 saffron threads in 2 tbsp hot water and set aside.
Heat 2 tbsp olive oil. Cut 2 bone-in, skinned chicken breast into 8 pieces. Brown in oil. Remove. Cut 1 link chorizo into half moons. Brown for about 5 minutes. Remove. Add 1 chopped onion and cook for another 5 minutes. Add 1 chopped tomato and some chopped ham. (It called for serrano which we could find, so substituted coppa). Cook another couple of minutes. Add 2 cups arborio rice and stir. Add saffron threads and hot water along with 4 cups chicken broth. Season with salt and pepper and 1 tsp sweet paprika and stir. Place chicken on top and sprinkle the chorizo on top, along with some 1 inch green beans, 2 cups chickpeas, 1/2 cup baby peas, and 1 chopped roasted red pepper. Bring to a simmer, cover and cook 20 minutes. Turn off heat and leave covered for another 10 minutes. Serve with a squeeze of lemon.
The next time I will chop the chorizo into small diced pieces. I will add the onion to it, not remove it so that it continues to flavor everything a little better. I will also add 5-6 minced garlic cloves with the onions. When I add the seasoning, I will add a little red pepper flakes. Although it was tasty, it needed a little punch.
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