It finally feel like winter! At least for San Diego standards. I thought this would be a great time to share this amazing paella recipe I adapted from Gwyneth Paltrow’s book “It’s All Good.” The recipe is hearty, filling, and gluten and dairy free. This recipe makes SO much food is ideal for serving guests over the holidays
I love Gwynnie and all, but this mama ain’t got time for making her own stock, so I substituted the homemade stock with organic store bought. Not to mention the work it takes to truss a chicken. If you have the time, more power to ya, otherwise, buy the stock, and have your butcher cut up the chicken for you! Finally, to make your life easier in the end, I highly recommend prepping your ingredients first, it may seem like a lot of work but it is definitely worth it!
Ingredients: Yields 6-8 very hefty servings
1 Whole Chicken cut into pieces (3-4 lbs)
6 cups chicken stock
1/2t smoked paprika
1t sweet paprika
1T Maggi Chicken flavor and Tomato Bouillon
1lb Sweet Italian Chicken Sausage
1 large yellow onion diced
2 red bell peppers chopped
4 garlic cloves minced
1 can crushed tomatoes
2 cups Arborio rice
a large pinch of saffron
2 cans artichoke hearts drained
1C frozen peas
2 lemons, cut into wedges
-Season the shit out of your chicken, it can handle it!
-Next heat the olive oil in your pan until it starts to smoke a little and brown that chicken up well. The recipe recommends at least 25 minutes, turning a few times until the chicken is almost cooked through. Browning really adds depth of flavor to your dish. It is so important to season through out. When done remove the chicken from the pan and set aside.
-While your chicken is browning warm the stock. Mix in both paprikas and the Bouillon.
-Now brown the chicken sausage as well. It takes longer to get a nice brown but it is SO worth it! When it is done, remove from pan and set aside.
-Now add the onions, bell peppers, and garlic to the pan to cook just until they begin to soften, about 5 mins. Add crushed tomatoes and cook a few more minutes to let the flavors combine.
-Incorporate the chicken, sausage, and rice to the pan and sprinkle saffron over.
-Add stock and stir to combine everything. Bring to a boil, then lower and simmer.
-Arrange the artichokes and peas on top and cook until the rice is just cooked through.
-Remove the pan from heat and let sit undisturbed for 10 minutes. Serve with lemon to squeeze over the rice.
Let me know how it turns out for you!
Until next time,