Spanish Paella

From Rosemarie's My husband said that the Paella was by far his favorite meal thus far. The recipe calls for peas, but for my brother's sake, I served them on the side - we added them into our plates & mixed them into the rice. This was very good. I read countless recipes on line, then came up with my own concoction. Once again, my hat is off to my assistant in the kitchen, Robert Woods. He did a lot of the prep work.

Ingredients

2 Tablespoons Olive Oil

6 Chicken Breasts, thin cut

¼ Cup Flour

1 Onion, finely chopped

2 Garlic Cloves, pressed

4 Chorizo Sausage, in casings, split (Use Johnsonville Chorizo) or Hot Link Sausages, split

2 Cups Yellow Rice (Arroz Amarillo)

Pinch of Saffron, rubbed

Dash of Cayenne Pepper

Salt & Pepper to taste

3 ½ Cups Chicken Broth (2 cans)

1 Can (14.5oz) Mexican-Style Diced tomatoes, drained

10 to 12 Jumbo Shrimp, peeled, deveined and cooked

2 tablespoons butter

1 tablespoon garlic

¼ teaspoon Red Pepper Flakes (optional)

1 Cup Peas, steamed

Parsley or Cilantro for garnish

Black or green Olives (Optional)

Heat 2 tablespoon oil in a Paella pan over medium-high heat. Season Chicken with salt, then dredge in flour. Add to skillet and cook until well browned on both sides, about 6 to 8 minutes. Remove chicken from skillet and set aside. Add chorizo, brown well, about 3 to 4 minutes per side. Set aside.

Heat remaining 1 tablespoon oil in now-empty skillet. Add onions and garlic, sauté until tender, about 3 minuets. To skillet, add rice, spices, salt, pepper, broth and tomatoes. Bring to a boil. Return chicken and sausage to skillet. Cover pan with foil, reduce heat and simmer until rice is tender, about 25 minutes.

When rice is almost cooked, sauté shrimp with a little butter, garlic powder and red pepper flakes in a sauté pan over low heat until nicely pink.. Set aside and keep warm. Seam peas with a small amount of butter.

Remove Paella from heat. Remove chicken and sausage. Stir in steamed peas. Return chicken and sausage to pan. Top with warmed shrimp in decorative pattern. Cover and let sit until peas and shrimp are heated through, about 5 to 10 minutes. Garnish with parsley or cilantro and black or green olives.

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