Spanish Paella

Having lived in Marbella, Spain for almost a year, I developed a taste of all things Spanish. Playing backgammon on the beach eating fresh grilled sardines with buckets of Sangria and yes the lovingly slow-cooked paella. This dish will take you to seafood heaven and the edges of the Mediterranean.

1 lb fresh Italian sausage
2 Tbsp. olive oil
8 chicken thighs
1 cup onion, sliced
1 cup green or red peppers, diced
½ cup dry white wine
3 cloves garlic, finely chopped
4½ cups chicken broth
2 tsp. saffron threads
1 tsp. paprika
¼ tsp. coriander
1 bay leaf
2 cups Italian Arborio rice
16-24 raw shrimp (in the shell)
3 medium-size tomatoes, roughly chopped
2 cups green peas (fresh or frozen)
1 cup garbanzo beans
½ cup black olives
black pepper, freshly cracked

2 lemons, quartered
parsley sprigs

Sauté sausage in olive oil, remove with slotted spoon, add chicken, put back sausage, add onions, peppers and then wine, garlic, chicken broth, saffron, paprika, coriander and bay leaf. Cover and simmer slowly for 15 minutes.

Half an hour before serving: bring chicken and sausage mixture to a rapid boil. Sprinkle in rice, boil rapidly for 5-6 minutes. Add shrimp, tomatoes, peas, beans and olives. Carefully correct seasoning with salt and pepper to taste.

Reduce heat and let paella simmer for 5-8 minutes covered.

Serve paella from its cooking pan and decorate with lemon wedges and parsley.

Makes 8 servings.

Charles Woollett

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