It has been a busy but nice weekend. The weather on Saturday was beautiful! I am thankful to have a few minutes right now to blog.
I usually order Paella when we go out because I have never considered it an easy dish to make.
It seems difficult to me because paella usually has a lot of ingredients and takes a long time to make.
This recipe which I adapted from a recipe by Barefoot Contessa is very reasonable as far as time and difficulty level. I really enjoyed the flavors in this dish and will definately make it again.
1/4 cup good olive oil
1 cup chopped yellow onion
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups white basmati rice
5 cups good chicken stock, preferably homemade
1/2 teaspoon saffron threads, crushed
1 teaspoon tumeric *
1/4 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 - 2 lbs of shrimp*
1 pound kielbasa, sliced 1/4 to 1/2-inch thick
1 (10-ounce) package frozen peas
1 tablespoon minced fresh flat-leaf parsley leaves
2 lemons, cut into wedges
Preheat the oven to 425 degrees F.
Heat the oil in a large pan. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron,tumeric, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the heat to cook for 10 to 15 more minutes, until the rice is fully cooked.
While the rice is cooking, slice the kielbasa and brown it in a frying pan in a little oil or butter.