News Taffy

Today I have a wonderful ethnic dish for you to try. I like it because of all the good things in it; my family likes it for the taste! Paella (pronounced pie ey ah) is a traditional Spanish dish made with rice, saffron, chicken, some type of seafood such as shrimp or clams, sausage and vegetables like tomatoes, bell pepper, green peas or green beans. Paella is a wonderful dish to serve for a family dinner or for company. If you can chop vegetables and brown meat, you can make this dish.

One of the main ingredients in paella is saffron, one of the most expensive and highly prized spices for its color, flavor and healthful properties. Saffron is actually the dried stigmas of the saffron crocus flower. Saffron contains many powerful antioxidants that improve your blood pressure, overall circulation and heart health. Saffron improves your mood, strengthens your bones and helps maintain a normal blood sugar level. You can use a short grained rice in this dish and add a generous pinch of saffron or simply buy a package of yellow saffron rice mix like Mahatma.

There are many versions of paella with different kinds of seafood and vegetables in it so feel free to experiment. I leave out the shrimp as I’m allergic to shellfish but traditionally, seafood is a main ingredient. Next time, I think I’ll throw in a handful of sugar snap peas to add an extra vegetable. Purists cook their paella in a special pan but this isn’t necessary for your first or even the 10th time you make it. Purists also like to have a crusty bottom which they achieve by cooking their paella over an open fire, but I skip that step too. Serve your paella with a nice green salad, crusty bread and a good wine.

Paella Casserole
8 oz. chorizo, chopped
1 1b. chicken pieces, thighs or breasts cut into large pieces
1 lb. peeled shrimp
1 onion chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 can diced tomatoes
1 10 oz. package yellow saffron rice mix
1 tsp. sweet paprika, smoked Spanish paprika if you can find it
2 Tbsp. chopped fresh parsley
3 1/2 cups water or chicken broth
1 10 oz. package frozen peas

In a large skillet, brown the chorizo over medium heat. Remove sausage to a plate, reserving the drippings. Brown the chicken in the drippings; remove to a plate and keep warm. Add bell pepper and onion to the pan and cook till lightly browned. Stir in garlic and cook one minute more. Add the tomatoes, rice, water or broth, parsley, paprika, peas and chorizo. Bring to a boil.

Spoon the sausage mixture into a 4 quart baking dish that has been lightly sprayed with cooking spray. Arrange the chicken pieces over the top. Cover and bake at 375 for 30 minutes. Uncover the chicken, top with the shrimp and continue to cook another 30 minutes. Serves 8.