Recipe: Spanish Paella

Beautiful and delicious for a dock party

By Katherine Minton

My husband and I love to try foods from around the world. Last summer, I had some chorizo sausage and shrimp in the freezer and decided to try Spanish paella, which happens to use both ingredients. It turned out beautifully and was really easy.

I have modified the more traditional and extensive recipes to fit the reality of time and space on board. This dish can be further modified to meet your own preferences (the classic seafood paella uses mussels and scallops), so feel free to make this your own.

Ingredients

3 tbsp Olive oil
2 Chorizo sausages, about half a pound; sliced about ½ inch thick
1 Boneless, skinless chicken breast, cut into bite-sized cubes
½ Red onion, chopped
1 Clove garlic, minced
½ tsp Paprika
½ tsp Salt
½ tsp Pepper
½ tsp Turmeric
4 cups White rice, cooked
1½ cups Chicken stock
½ cup White wine (or more chicken stock)
1 14-oz can diced tomatoes,juices included
½ tsp Crumbled saffron
8-10 Large shrimp, peeled, de-veined but with tail left on
Chopped flat-leaf parsley for garnish (optional)

Method

• Heat 2 tbsp of the olive oil in a large skillet
• Sauté sausage for about 5 minutes over medium-high heat until cooked; remove from pan
• Add chicken, cook until browned, remove from pan; put with the sausage
• Add more olive oil if needed and sauté the onion until transparent, about 5 minutes
• Add garlic, paprika, salt, pepper and turmeric; cook, stirring for a minute until fragrant
• Add rice, stir to combine
• Add stock, wine, tomatoes and saffron
• Return sausage and chicken to pan, stir and heat to near boiling
• Carefully nestle the shrimp into the rice, cover the pan and let simmer for about 5 minutes until the shrimp are cooked
• Garnish with parsley


Serves 4 to 8

TIP... Pre-mix the spices and pre-cook the rice at home and
transport to boat.

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