Trip to Spain: Quick Paella Recipe

Today your taste buds land in Valencia, Spain! Valencia is an ancient city and a municipality in Spain situated in the east of the country. Capital of the province of the homonymous and of the Valencian Community, it’s the most populous city of its autonomous community, the third most populous in Spain and the birthplace of paella.

Paella emerged as a food of the peasants (during the 15th and 16th centuries) who, when they went out to work in the fields, would bring rice, olive oil, salt and the casserole for cooking: a round pan with handles and wide, called “paella”. The shape of this pan made it easier to mix the ingredients during preparation, providing an uniform cooking.

The origin of this true delicacy is strongly linked to the countryside and ingredients such as: meat (hare and duck), seasonal vegetables and saffron (taken from flowers, giving the yellowish colour to rice) were incorporated. Over time, paella spread, reaching the coast and it was there that seafood such as: prawns, squid, clams, mussels, crayfish and octopus were added to this dish making it mixed (land and sea).

Is your mouth watering? Then try this quick Paella recipe which is the ideal summer dinner and the traditional Spanish version, but without too much effort.

Paella

Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 4
Main Ingredients: Rice

Ingredients:

• 3/4 pound cooked chorizo or sausage, cut into chunks
• 4 tablespoons olive oil
• 1 1-pound bag saffron rice (such as Vigo)
• 1 9-ounce package frozen artichoke hearts
• 1 8-ounce jar roasted red peppers, drained and sliced
• 2 cups chicken or fish broth, or wine
• 1 pound large shrimp, peeled
• 1 cup frozen peas, defrosted

Preparation method:

1. In a large skillet with a lid, brown the sausage in the oil until crispy, about 5 minutes.
2. Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring to a boil.
3. Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
4. Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.

Note: if your kids don’t like spicy foods, opt for the garlic linguiça sausage. If they don't mind a little kick, go for the chorizo.

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