* 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.

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Wednesday:  10am-1pm 
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