What's Cooking Wednesday - Unconventional Paella

"Have I told you I like cooking over the open fire? This is something I love doing. I think one of the reasons is because it builds the flavors step by step. You can do it on the stove, but if you ever get the chance try it over the flames of a fire or even a grill. During a camping trip, I made huge batches one with shrimp one without because of a guest’s allergy." D.V.

 Unconventional Paella

Ingredients:

2 tablespoons olive oil

3 cloves garlic, crushed
1 medium onion, chopped
1 medium red bell pepper, chopped
2 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
1 pound chorizo sausage or smoked sausage, ½ inch slices
2 cups uncooked short-grain white rice I like Arborio
1 quart of chicken stock
1 can of diced tomatoes
1 pound shrimp, peeled and deveined
½ bunch parsley, chopped
Red pepper flakes are optional. Use to taste.

Directions:
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. 

Stir in garlic, onion, and peppers. Then stir in rice. 

Cook and stir until rice is coated with oil, about 3 minutes. 

I add my chicken and sausage at this point as well. Many recipes have you cook and add the chicken later, but I prefer everyone in the pool. 

Add chicken stock, tomatoes, and parsley. 

Stir until well combined and bring to a boil. 

Reduce heat to medium-low, cover, and simmer for 20 minutes. 

Add shrimp toward the end when your rice is close to done. Shrimp cooks fast, so it only needs a few minutes to turn bright pink, about 2 minutes.

D.V. Stone is an award-winning, multi-genre, traditionally and independently published author. Whether romance or fantasy, her stories are about the importance of family and friends, and about overcoming obstacles while doing it with humor. Her greatest pleasures are spending time outside with family and friends, cooking over the open fire, sipping a glass of wine, and reading. https://www.dvstoneauthor.com/