8 boneless, skinless chicken thighs cut into pieces
2 teaspoons sea salt
4 teaspoons paprika
1/4 cup extra virgin olive oil
3-4 pork chops, preferably boneless
2 onions, chopped
3 tablespoons of minced garlic
1 large can of stewed tomatoes
1 package of Mahatma brand saffron rice mix
1 cup of peas
6 oz. of green beans cut in half
1 jar of marinated artichoke hearts, drained
20 medium sized cooked, peeled shrimp
freshly ground black pepper to taste
Add the olive oil to the pan. Add the chicken and the pork chops, season with 2 teaspoons of paprika and pepper and cook for 15 minutes, turning occasionally. remove from pan and set aside. Let the pork chops cool off if you need to remove any bones.
This is the rice I use for paella. I don't have to purchase saffron separately and this was on sale for only 99 cents, score!
I defrost the frozen peas and shrimp in bowls of cold water while I'm cooking. The cold water keeps them "refrigerated" while they defrost.
I leave all of the juices in the pan after removing the chicken and pork chops. Add the onions and garlic and saute' for about 5 minutes.
Add the tomatoes and remaining paprika
Add the chicken and pork chops
Stir in the rice
stir, stir, stir. Cook over high heat until bubbling fiercely, then reduce the heat and simmer gently, uncovered, for 15 minutes.
add the strained, defrosted peas.
Add the drained marinated artichoke hearts.
Add the green beans
Stir,stir, stir. Continue to cook for 10-15 minutes, or until the rice is cooked and glossy but dry. (add cooked shrimp the last 5 minutes)
Serve paella straight from the pan.
My family really loves this, there are never any leftovers on paella night.
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