* 4 tbsp. Olive Oil
* 3 lbs. chicken thighs
* salt and pepper
* 4 medium onions, chopped
* 2 small green peppers, cored, seeded and cut into 1”pieces
* 2 small red peppers, cored, seeded and cut into 1” pieces
* 1 tsp paprika
* 1 tsp turmeric
* 2 tsp paprika
* 4 cloves garlic, chopped
* 1 ½ pounds tomatoes, cored and quartered
* 5 1/3 c. chicken broth or water
* 12 threads saffron (Mrs. V uses lots more)
* 2 bay leaves
* 3 c. Arborio or long-grain rice
* 2 lbs. shrimp, rinsed
Heat 2 tbsp oil over med-high heat. Salt and pepper chicken and cook about 3 minutes per side, until browned. Remove from pan.
Add saffron to broth and allow to steep until ready to use.
Add 2 more tbsp oil to pan with onion, peppers, and paprika. Cook about 5 minutes until golden and tender. Add garlic and cook a few seconds, until fragrant. Add tomatoes and cook, stirring occasionally for about 3 minutes.
Add broth, saffron and bay leaf and bring mixture to a boil.
Return chicken to pot along with rice. Reduce heat and simmer, about 15-20 minutes, or until most of the liquid is absorbed. Add shrimp and cook 3-5 minutes longer. Serve immediately with lemon halves.
*You can add chorizo or any other sausage (my favorites), calamari, fish, peas, or anything else you think would be good.
*Authentic paella has a little crust on the top of the rice so you can put the finished paella in the oven at 375˚ for 10 minutes.
*This recipe was given to me by my high school Spanish teacher after she spent some time studying Spanish in Spain. ¡Gracias Sra. Vrablic!
(She credits the Kansas City Star). I have slightly modified it to my preference.