This recipe came from our mutual friend Lucía, who is from Toledo. Normally, paella is made with seafood. Because Sarah hates seafood, we use chicken. If you want to try the seafood version, get some frozen cooked seafood mix and/or shrimp to use in place of the chicken. Serves 4.
2-3 Tbs. olive oil
2 red peppers, diced small
1 one whole onion, diced small
2 medium tomatoes, diced small
1 small can yellow corn, drained
2 skinless boneless chicken breasts in bite size chunks
1/2 lb. arborio rice
salt to taste
1/8 tsp. saffron
- In large, deep skillet, sauté diced red peppers in 2 Tbsp. olive oil over medium-high heat until very tender.
- Add onions and tomatoes, sauté until tender and some juice has leached out of tomatoes. Add corn and sauté 1-2 more minutes. Add chicken and sauté until cooked through.
- Add rice and stir into pan mixture. Let rice cook in pan uncovered until most of the liquid from the tomatoes has been absorbed.
- Pour enough water into pan to almost completely cover the mixture. Add salt to taste and saffron and stir in well. Turn up heat to high and bring mixture to a boil. Allow mixture to boil for 2 minutes, then place lid on pan and turn heat down to low. Simmer on low, stirring frequently, until all liquid is absorbed and rice is firm, yet tender.
- Remove lid and cover pan with a dishtowel. Allow paella to stand for 5 minutes, then serve.