One of my favorite Christmas presents was the saffron my brother got for me.  It’s a spice that can be quite pricey, but it makes some amazing dishes including paella.  The saffron infuses into the rice and it’s color permeates the entire dish.  It’s also a dish that transports you to Spain even though you look out your windows and see a snowy cold day.  Try this paella for a trip for your taste buds.


Paella (for 2)
1/4 tbs paprika
1/2 tsp dried oregano
1/2 tsp salt
1 chicken breast, chopped
1 chorizo sausage, sliced
zest of 1/2 a lemon and wedges for serving
1/2 c parsley, chopped
1/2 onion, chopped
2 garlic cloves, minced
1/2 pint tomatoes, chopped
1 c short grain rice
pinch of saffron
3 c chicken broth
8 shrimp, peeled and deveined
1/3 c frozen peas

Mix paprika, oregano, and salt together in a small plastic bag.  Add chicken to bag and seal.  Mix chicken with spices and let marinate for 1 hour.  In a large skillet heat oilve oil over medium high heat.  Add chorizo and render until crisp then remove from pan and set aside.  Add chicken to pan, cook until brown then remove from pan and set aside.  To the same pan add 1/4 c parsley, onion, garlic and lemon zest.  Saute for 2-3 minutes then add tomatoes and cook for another 2 minutes.  Add rice stirring to coat each grain with the flavors in the skillet.  Add chicken broth and saffron; cook until rice is near done then add chicken, sausage, shrimp and peas.  Once rice is tender garnish with remaining 1/4c parsley and lemon wedges.


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