Wednesday, December 14, 2005


This recipe is for Sara ~ it has been ages since we made it, but I think I might have to try it out again soon. It was adapted from Tyler Florence's Ultimate Paella and the notes are the ones I originally posted it to the CLBB with.

Okay, this can't really be a review of Tyler's ultimate, because I fiddled the recipe , But it was the jumping off point, so here goes. If anyone is interested, the original recipe is here
I had to start by cutting his recipe down to 1/4 its original size. It says that it serves 4, but I think he meant four monsters..... I also found that his recipe did not really have enough liquid, so we bumped the quantity up. I was also a bit dubious about blackening the bottom, but it really DID add something extra. In fact I want it again. Now. So here is our take on Paella

* Exported from MasterCook *

The Ultimate Paella (according to rob and linda)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound chicken thighs, no skin, R-T-C -- (about 3)
1 tablespoon extra-virgin olive oil
1 small chorizo -- sliced 1/4" thick
salt and pepper
1 cup onion -- diced
1 clove garlic
1 tablespoon tomato paste
1 cup arborio rice
2 1/2 cups chicken stock
1 pinch saffron threads
1/2 pound shrimp -- peeled and deveined
1/4 cup peas, frozen

Heat oil in a paella pan (or a skillet if you are like us and paella pan-less) over medium high heat. Saute chrizo until browned, remove and reserve. Add chicken and brown both sides. Add salt and pepper. Remove from pan and reserve.

Drain any excess oil, so there is about a tablespoon left in the pan. Add onion and garlic. Cook on medium heat for 2-3 minutes. Then add tomato paste and cook a bit until mixture caramelizes a bit and the flavours meld. Stir in rice, allowing the oil to coat the grains. Add the stock and simmer 10 minutes. Add chicken, chorizo, peas and saffron. Cook 7 minutes, then add the shrimp. Cook a further 8 minutes. Crank the heat up too high and cook 5 minutes until you smell a slight toasting/burning smell. Remove from the heat, let rest 5 minutes.

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Per Serving (excluding unknown items): 395 Calories; 12g Fat (28.3% calories from fat); 24g Protein; 44g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 1676mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

NOTES : This was adapted from Tyler Florence's ultimate paella


Sara said...

Thanks Linda it sounds like just what I'm looking for.

Deetsa said...

Hmm.... I wonder if I can sneak this past the Frog without him noticing the saffron. He seems to have a horror of it and shudders at the word "Paella". LOL I'll just tell him it's turmeric and the dish is called Spanish Rice. *G* it's worked before! ;-)

BTW: I tag you! You're it! You have to name your top ten foods. Some of the you can see some of the details of what it's all about at my blog.

it's only fuel said...

Thanks for sharing a pared down version! Tyler does have a habit of feeding armies with his recipes, doesn't he?!

Unknown said...

Sara, would love to hear if you try it!
Nerissa, good luck with the subterfuge;d
Katie (is that right?), I know, I eat a lot, but his four servings was ridiculous!@