Easy Paella * Dig In With Dana

GFVGVT

Dig in to Easy Paella, a one dish wonder that originated in the coastal wetlands of Valencia, Spain. The name paella comes from the old French word “paele”, a large, flat frying pan or pot in which it cooks. Traditional paella is a delicious mix of simmered white rice, chicken, seafood, vegetables and saffron. Today I offer you a simpler version, which you can adapt to your style of eating. It’s perfect for gluten and dairy free diets and vegans/vegetarians. Want to add meat and seafood? Throw in sliced smoked sausage, sautéed chicken pieces and any seafood you like before baking.

If you’ve never made paella before, then this easy and incredibly satisfying dish is for you! Make paella part of your next summer get together or fiesta; serve meat, chicken and seafood on the side. You’ll please both those who eat meat and those who don’t.

Paella is so fun to make. If you don’t own a large oven-friendly frying pan, consider borrowing one from a friend, like I did. ( Thanks MB!!) One pan is all you need because the paella goes from stovetop to oven to your table. Just remember to use oven mitts and protect your hands and table top.

Measure and lay out your ingredients before making paella.

Slice each tomato into eight wedges. Save extras for salad or decoration.

Sauté onions until soft, then add in chopped peppers. Add a mix of colored peppers for contrast and eye appeal.

Chorizo gives the paella depth of flavor and spice. Use vegan or real chorizo- whatever you like. Mix chorizo with the vegetables before adding in the rice.

Add well drained short or medium grain white rice, mix well and toast the dry grains for a few minutes.

Stir in smoked paprika, which is less expensive than saffron and infuses the rice with just the right amount of smoky flavor.

After the paprika is well blended, pour in the wine and scrape up any browned bits from the bottom and sides of the pan (deglazing). Then pour in the broth. Substitute broth for the wine, if you like.

Bring the rice to a boil, then remove from heat and carefully arrange the tomatoes on top.

Bake uncovered at 450 F, until rice is almost dry and cooked through, 15 - 20 minutes. — Bake uncovered at 450 F, until rice is almost dry and cooked through, 15 – 20 minutes.

Taste the paella and sprinkle tops of tomatoes with salt and pepper. Turn off oven and return paella to oven for another 5-20 minutes, until ready to eat.

[tasty-recipe id=”7637″]

Leave a Reply Cancel reply