Easy Paella

I actually call this my "cheater" paella because you cut a few corners but it still turns out delicious!  Jason and I first had paella on our honeymoon in Cancun and we both fell in love with it.  Please know you can add or take out anything you don't like, this recipe is super versatile!

What you'll need:
  • - 4 tablespoons butter
  • - 1 onion, chopped
  • - 2 cloves garlic, minced
  • - 1 red bell pepper, chopped
  • - 1/2 lb chorizo
  • - 2 skinless, boneless chicken breasts - cut into small pieces
  • - 1 (12 ounce) package uncooked Arborio rice
  • - 5 cups chicken broth
  • - 1/2 cup white wine
  • - 1 pinch saffron
  • - salt and pepper to taste
  • - 2 tomatoes, chopped
  • - 1/2 cup frozen green peas
  • -12 large shrimp, peeled and deveined
Heat butter over medium heat until melted.  Add in your onion, garlic, red pepper and rice.  You will want to cook for a few minutes until onion is softened and your rice just starts to brown.  Then, add in your chicken and chorizo "meat balls" and cook for about 5 minutes.

While that is cooking, heat your wine for about 30 seconds or so in the microwave.  It doesn't need to be piping hot but at least room temperature.  Add in your 1/2 C white wine which will absorb quickly.  Before it has all been absorbed add in about a cup of warm chicken broth. 

Stir in your saffron, which is my favorite part! 

As the liquid is absorbed continue adding 1/2 C of the chicken broth at a time until most of the chicken broth has been used.  You don't want to drown your rice or let it dry out, just slowly add the liquid as it cooks.  Your rice will double or triple in size! 
When the rice has just about reached the consistency you like, stir in the tomatoes and peas and cook for 2 minutes or so. 

Add the rest of your chicken broth and then add your shrimpies on top and cover, you can use foil if you do not have a lid.  (you can also add in some muscles here if you would like)  Cook for 3 - 5 minutes, until shrimp are cooked (curled up and pink). 

Uncover and look at the goodness you have created, YUMMY!
***recipe adapted from one I found on AllRecipes.com***

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