1 Tablespoon olive oil
Cups chicken stock or vegetable and water or chicken bullion combo
1/2 Teaspoon saffron threads
8 Chicken thighs, bone in or out. Skin on or off
teaspoon 7 & 1 Basque seasoning or salt, pepper, garlic, cayenne pepper
12 ounces of chorizo,
chicken, turkey or whatever sausage you want
1/2 Cup chopped celery
cloves chopped garlic
large handful of fresh spinach
2 Cups Arborio
rice or if you want healthier, use a combo mix of wild, brown, white (mix it up if you want)
16 ounce jar of Piperade
Warm stock and saffron in bowl. Sprinkle
chicken with seasoning. Heat oil in a large paella pan or a high sided oven-proof skillet over high heat. Brown
chicken about 6 minutes and transfer to a plate. Cook sausage in same pan until slightly brown. Add onion, celery
and garlic. Cook until soft. Add Piperade, rice and broth. Bring to a boil then let simmer, covered for
about 20 minutes. Add chick and spinach. Let simmer about 10 minutes longer. Check to make sure there's enough
liquid to not burn.
You can bake this after all ingredients are mixed and in pan. Uncovered at 400 and depending
on rice, 25 minutes for white, but brown or wild may take longer. Serve hot!
Last few minutes, add shrimp and instead of cooking
the spinach in the pan, put it on the bottom of a plate and add Paella on top- Serve ASAP!
(You can cut this recipe in half-I always cook for an army!)