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Paella Americana

Posted June 4, 2010 by Chef Molly
This variation on the Spanish classic is a great one pot meal full of grains, vegetables and proteins. You can substitute short grain brown rice to bump up the fiber even more.

Posted in : Cuisines :
  • Prep Time :
    15 min
  • Cook Time :
    40 min
  • Ready Time :
    55 min

Servings

8 servings

Ingredients

  • salt, pepper, paprika
  • 1 pound chicken thighs or quartered chicken breast
  • olive oil
  • 1 cup onion and tomato sofrito
  • 2 medium red peppers seeded and sliced
  • 2 clove garlic, finely chopped
  • 2 cups bomba Rice aborrio or short grain brown rice can be substituted or
  • 4 cups vegetable stock
  • 1/8 teaspoon saffron optional
  • 1 whole zucchini
  • 1 cup peas fresh or frozen
  • 4 whole lemon cut into wedges

Directions

Preheat oven to 350 Season chicken with salt, pepper and paprika. In a large, heavy pan on medium heat brown chicken on all sides. Remove from pan. Place browned chicken in bowl. In a separate pot heat broth and saffron until just below a simmer. Add sofrito, peppers and garlic to pan with a heavy pinch of salt. Cook until soft and translucent. Add more oil if needed. Add a teaspoon each of salt, pepper and paprika and cook on medium-high, stirring occasionally, until moisture is cooked off and mixture is a soft paste.  Remove broth and saffron from heat.  Spread sofrito on the bottom of a large, shallow oven safe vessel. Combine rice with sofrito then layer chicken and over the rice. Pour hot liquid over everything, making sure the rice is all covered by liquid and carefully place in oven.

Cook for 30 minutes.
Stir zucchini into paella mixture and cook for 10 more minutes or until rice is tender, add in peas at last minute to quickly cook through and retain color.
Garnish with lemon wedges and serve hot.
Options:
add chorizo (brown before chicken, set aside and add to rice with chicken)
add shrimp (cleaned, deveined and peeled with tails on, add with zucchini)
remove chicken and add cooked garbanzos or great northern beans with zucchini for a vegan version
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