Paella with Chicken, Shrimp and Fresh Peas
(Serves 4-6)
2 large deboned skinless organic or free range Chicken breasts (cubed) or 6 thighs
36 medium to large shrimp, cleaned
1 cup of finely chopped sweet onions
3-4 cups of WARM organic chicken or vegetable broth
1 tsp dried oregano
1 tsp paprika
1 ½ tsp saffron
1 cup of diced Ontario canned tomatoes (drained)
2 cups farm fresh peas (put in a handful of snow peas too from Vicki’s Veggies)
1 1/2 cups of long grain rice (I like Uncle Ben’s the best)
Salt and pepper to taste
Flat Leaf Parsley and fresh oregano finely chopped
Lemon wedges
Sprinkle diced chicken with paprika and oregano and let sit for 15 minutes.
Sprinkle saffron in 1/2 cup of the broth and set aside in bowl.
Heat pan with olive oil and sauté chicken till nearly done (about 2 minutes)
In the same pan, add onions and garlic and sauté will soft, about 5 minutes. Add tomatoes and cook another 3 minutes.
Add rice and coat with all ingredients and cook till translucent, about 5 minutes.
Add warm broth and saffron broth, salt and pepper and cook for 12 minutes, uncovered. Bring to boil then simmer. ONLY stir a bit.
Then place the chicken and shrimp in the rice mixture. Stir to incorporate.
Cover and cook on low for about 10 minutes, then add peas and cook 3-5 minutes till all the broth has been absorbed.
Let rest for 5 minutes, partially uncovered. Plate and serve with parsley & oregano and lemon wedge garnish.
Great served with Sangria or a chilled Rose.