Our nephew Brian and girlfriend Adrienne were over for dinner at The Upper Deck this past weekend and we made Paella! This recipe is a condensed version without the clams and mussells (because of transport time and number of days before we had them!).
- 1 cup brown rice (because it is gluten free)
- 4 small chicken thighs (skinless, boneless is good)
- 2 gluten free sausages
- 1 cup calamari rings
- 12 shrimp (I like to peel and remove tails so you are not having to dive into the food with hands and feet to eat!)
- 1 pinch saffron
- 1 tsp smoked paprika
- salt
- 3 finely minced cloves garlic
- 1/2 frozen peas
- 1/2 cup chopped red pepper (into 1/2″ cubes)
- 1 can chopped tomatoes (low sodium)
- 1/2 cup chopped Vidalia onion
- 2-3 tbsp EV olive oil
- 3 cups chicken stock
- 1/2 cup of chopped fresh parsley
- Lemon and lime slices for garnish
Steps 1-4 may be done 2-4 hours in advance.
- Make a paste out of 1 clove garlic and 1 tsp smoked paprika and salt and spread it over the chicken thighs; set aside.
- Soak saffron in 2 cups chicken stock for about 10 minutes (or any stock for that matter).
- Cook rice in saffron soaked chicken stock to about 70% doneness and set aside.
- BBQ Chicken thighs and Sausage until fully cooked. Set aside in refrigerator. Cut into slightly larger than bite-sized pieces.
- Just before you wish to serve, preheat oven to 350°F.
- Heat olive oil in a pan and sauté onions until translucent. Add remaining garlic and stir just until you can smell its aroma.
- Add already cooked chicken and sausage.
- Add rice, peppers, peas and canned tomatoes. Stir well, if too dry, add a bit of the remaining 1 cup chicken stock until a desired wetness is achieved.
- Add shrimp and calamari and stir well and place into oven for about 10-12 minutes until shrimp is no longer translucent.
- Stir in chopped parsley and serve with lemon and lime wedges. Serve hot.
- Enjoy!
Cottage Paella
Kitcheninspirations 