I made this paella as it dosn't have any seafood in it and I have two children who do not eat seafood! I would call this a fairly typical paella. Paella is a rice dish that originated in Valencia, Spain and can either be made from meat, seafood or a mixture of both. A paella is usually cooked in a paella pan which is a wide, flat, round, shallow frypan with splayed sides. I found this recipe at http://www.taste.com.au/recipes/20480/chicken+and+chorizo+paella.
Basically you cook cubed chicken thighs, sliced chorizo sausage (a Spanish sausage containing pork and paprika), red onion, red capsicum, tomatoes and paprika then sprinkle with calrose rice (a medium grain rice which I couldn't buy, I substituted with arborio rice, which is used in risottos). You then pour over a warm mixture of chicken stock, white wine and saffron and leave to cook. Apparently a good paella should have a nice crust on the bottom and tender rice. At the end you add frozen peas and flat leaf parsley (I used regular parsley as it was all I had). I did burn the crust a little and think it would take a bit of practise to get it right! The paprika gives the paella a nice flavour and appealing red colour. This was a nice dish but I think I would prefer mine with some added seafood!
Rating 7 out of 10.
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