Edit: Recipe loosley inspired by this one.
The double L is pronounced like the Y in ‘yet’.
Paella is a Spanish dish with the main players being rice, saffron and different types of meats. Typically a mix of seafoods, chorizo, or chicken.
To me, it is a Spanish version of jambalaya. Don’t tell either ethnic group I said that, it was not meant to be a slight on anyone’s cooking.
I wanted to make something special for our 2nd wedding anniversary. For my version of paella, I cut some corners that helped me save time in cooking, but definitely did not show in the final product.
I used pre-spiced box rice mixes rather than plain white rice. And I used paprika in place of saffron. Initially, I wanted get fancy and use real saffron, but there were no grocery store options under $18. Maybe next time, Mom mentioned she had some saffron in the back of her spice cabinet somewhere.
Kat’s Kentucky Paella
• Two 12 oz. boxes of jambalaya rice mix (Tony’s or Zatatan’s)
• Water and oil/butter as called for on box
• 2 large chicken breasts
• 8 oz Smoked sausage, kielbasa or chorizo. (I used half a link of smoked sausage)
• Salt, paprika, and poultry seasoning to taste
•Olive oil for pan
• 1 Sweet onion, chopped
• 4 large garlic cloves, minced
• Paprika, salt and pepper to taste
• One 14.5 oz can diced tomatoes
• 12 oz fully cooked/cleaned small salad shrimp
• Olive oil
-Follow directions on jambalaya rice boxes.
-At the end of the cook time, do not worry about complete tenderness or all water being cooked away.
-Allow rice to rest.
-Sprinkle chicken breasts with poultry seasoning, salt and paprika.
-Grill chicken and smoked sausage. Note: You could also bake or pan fry these meats, whatever you prefer. Basically, get it cooked up!
-Once fully cooked, chop up meat into preferred (bite sized) pieces and mix into cooked rice pot.
-Toss spices, minced garlic and chopped onions into a large wok or skillet with olive oil and cook until transluscent.
-Add undrained can of diced tomatoes and cook for about five minutes.
-Dump skillet contents into pot with cooked rice and combine well.
-Dump shrimp into skillet.
-Cook for about five minutes.
-Mix shrimp into rice pot reserving 1/3 or 1/4 of the shrimp for a topping.
-Dump rice, veggies and meat into casserole dish.
-Top with reserved shrimp
-Cover and bake at 400°F for 30 minutes.