When I was younger I got a chance to go to Spain. What I remember the most was the food and the architecture. The food most of all, and of all of it the paella was the best! So much fresh seafood available off the Mediterranean.
- Arborio Rice( in a pinch you could use regular old long grain rice)
- Chicken Thighs, Bone in Skin on
- Frozen peas, 8oz
- Red Bell Pepper, sliced into strips.
- Shrimp (U15 or Colossal)
- 4 Cloves Garlic, Chopped (depending on how you like it)
- Olive oil, 1/4
- 2 Lemons, quartered
- Safron, like 2 sprigs.
- Spanish onion, medium chopped
- Bay leaf
- Chicken stock
- Dried red pepper flakes
- Spanish Chorizo.
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt, and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, and chicken stock. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture
- Now, this is the hardest step, pop open a bottle of Red Roija, or make a Clarita (equal parts light lager and sparkling lemonade) and enjoy with friends.