MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Chicken & Chorizo Paella
Categories: Poultry, Vegetables, Pork, Rice, Herbs
Yield: 6 Servings

1/2 ts Saffron threads
3 1/4 c Chicken broth; divided
1 tb Olive oil
6 oz Dry-cured Spanish chorizo;
- in 1/4" slices
1 lb Boned, skinned chicken
- thighs; in 1 1/2" pieces
1/2 ts Black pepper
1 1/2 ts Kosher salt; divided
3/4 c Chopped yellow onion
1 sm Red bell pepper; fine chop'd
1 tb Minced garlic
1/2 ts Dmoked paprika
14 1/2 oz Can diced tomatoes; w/juices
1 1/2 c Uncooked short-grain white
- rice (bomba or arborio)
1 c Thawed sweet peas
Chopped fresh flat-leaf
- parsley
Lemon wedges

Stir together saffron and 1/4 cup of the broth in a
small bowl. Let stand at room temperature at least 15
minutes or up to 1 hour.

Meanwhile, heat oil in a 12" cast-iron skillet over
medium-high. Add chorizo; cook, stirring occasionally,
until lightly browned, about 2 minutes. Using a slotted
spoon, transfer chorizo to a plate lined with paper
towels; reserve drippings in skillet. Add chicken,
pepper, and 1 teaspoon of the salt to skillet; cook over
medium-high, stirring occasionally, until lightly
browned but not fully cooked, about 7 minutes. Using
slotted spoon, transfer chicken to plate with chorizo.
Do not wipe skillet clean.

Add onion and bell pepper to skillet; cook over
medium-high, stirring occasionally, until tender, about
5 minutes. Stir in garlic and smoked paprika; cook,
stirring constantly, until fragrant, about 1 minute.
Stir in tomatoes and rice; cook, stirring constantly,
until liquid is almost fully absorbed, about 2 minutes.
Carefully stir in saffron mixture and remaining 3 cups
broth and 1/2 teaspoon salt; bring to a simmer over
medium-high.

Return chorizo and chicken to skillet, stirring lightly
to partially cover with rice; sprinkle mixture with peas
(do not stir peas in). Cook, uncovered and undisturbed,
over medium-low, rotating skillet occasionally to evenly
distribute heat, until chicken and rice are tender and
liquid is almost fully absorbed, about 20 minutes.
Remove from heat; cover and let stand at room
temperature until liquid is fully absorbed, about 5
minutes.

Garnish with parsley and lemon wedges.

Makes: 6 servings

By: Melissa Gray

RECIPE FROM: https://www.foodandwine.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Picante Paella
Categories: Poultry, Pork, Seafood, Rice, Chilies
Yield: 2 Servings

1 Chicken breast; in chunks
1 sm Packet of smokey bacon
- lardons (4 oz?)
4 Mini cooking chorizo links;
- (picante ones if possible)
- skinned, then sliced
10 lg Raw king prawns; or more
1/2 Bell pepper; thin sliced
1/2 Red bell pepper; thin sliced
1/2 Yellow bell pepper; thin
- sliced
5 lg Chestnut mushrooms; sliced
1 Red onion; sliced
3 Sprigs worth of thyme leaves
2 cl Garlic
1 Oxo chicken stock cube
350 ml To 400 ml water
150 g Paella rice
pn Saffron soaked in a tb water
Handful chopped flat leaf
- parsley
1/2 ts Dried chile flakes
1 Handful frozen peas
1 md Tomato; chopped, seeded
1 Glass of white wine.
Salt & pepper
1 1/2 ts Smoked paprika
Bay leaf
Olive oil

Heat a splash of olive oil in a large frying pan, add the
bacon and cook until crispy, add the sliced chorizo and
cook for a minute or so before adding the chicken.

Cook the chicken for a few minutes until its nice and
golden then add the mushrooms, peppers and onion along
with the garlic, bay leaf, chilli flakes and paprika. Stir
well.

Cook until the onions are soft, add the wine, give it a
really good stir then add the rice , once the rice has
soaked up the wine add the water and crumble in the stock
cube (unless your using stock then just add the stock),
give it a quick stir.

Now turn the heat down so the pan is simmering and just a
say bubbling. The trick here is not to stir anything and
leave it for 10-15 minutes, checking it every now and then
to make sure it’s not drying out too much, the rice will
soak up all the juices and puff up nicely, the bits that
catch on the pan add a little more texture and taste fab
too.

The rice will start to soften so after 15 minutes try a
few grains, if they are about cooked add the prawns and
peas, pushing them into the rice but not stirring too much
as you don’t want to disturb the pan too much.

Cook until the prawns are pink and cooked through.

Sprinkle with chopped parsley and season with salt and
pepper.

Remove from the heat and give it all a good mix before you
plate it up.

Serves two generously

From: http://blog.chilliupnorth.co.uk

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