I do like paella since my first experience at a friend's house in San Francisco, back in the college-days. He cooked in a large skillet in the backyard, and we sat around the living room, which was a converted store. -Mike
Paella de pollastre i gambes
(Catalan/català)
Paella au poulet et crevettes
(Spanish/castellano)
Serves 4
just double or triple it for more friends
3 boneless, skinless organic chicken thighs, cut into bite size pieces
some smoked paprika and black pepper
1 Tbs. (15 ml) olive oil
1 small organic yellow onion, finely chopped
3 minced organic garlic cloves
1 1/2 cups (300 g) arborio rice
3 cups (720 ml) organic chicken broth
28 ounce can (800 g) organic diced tomatoes, save the juice
1 cup (130 g) organic frozen peas
1/2 organic lemon juice
sliced organic lemons
1 Tbs. (15 g) chopped parsley
optional: 12 ounce (340 g) large raw shrimp, peeled and deveined
català/castellano
un/uno 1. In a small bowl, stir together chicken, pepper and smoked paprika.
dos/dos 2. In a skillet, heat the oil over medium heat.
tres/tres 3. Add the seasoned chicken and cook, stirring until brown, about 3 minutes. Transfer to a plate.
quatre/cuatro 4. Add onion to the skillet and cook, stir, about 4 minutes.
cinc/cinco 5. Stir in the garlic, cook about 30 seconds.
sis/seis 6. Stir in the rice, cook 3-4 minutes.
set/siete 7. Add the broth and tomatoes along with the juices.
vuit/ocho 8. Cover and cook, without stirring for 12 minutes.
nou/nueve 9. Stir in the chicken, cover, without stirring until the liquid has been absorbed into the rice, about another 5-8 minutes. Check the temperature of the chicken 165F (74C).
deu/diez 10. Scatter the peas and optionals shrimp over the rice, cover. (Cook until shrimp are pink about 3-4 minutes.)
onze/once 11. Remove skillet from the heat and squeeze the lemon juice over it.
dotze/doce 12. Sprinkle with chopped parsley and add sliced lemons.
Bon gana! / Buen provecho!
Bon appétit
