Springtime Paella

Name: Springtime Paella
Yield: serves 2
Ingredients: Olive oil spray; 3 garlic cloves, chopped; 1/2 medium onion, sliced thinly; 1 cup Arborio or paella rice; 1 small pinch saffron threads; 1/4 teaspoon paprika, preferably Spanish smoked pimentón; 1/4 teaspoon red pepper flakes; 1 cup plus 1 tablespoon broth (chicken or vegetable) or water, or a mix; 1/2 to 3/4 pound chicken breasts or thighs; Sea salt; 1/2 red bell pepper, cored, seeded, and sliced; 2 cups fresh or frozen green peas; 3 to 5 morel mushrooms, chopped, optional; 8 to 10 cremini mushrooms, sliced; 4 to 6 fresh thyme sprigs

December 9, 2011

Paella is a traditional Spanish dish of saffron-infused rice cooked with a variety of meats and vegetables. It varies from season to season and from region to region in Spain. A good paella often contains some crunchy, toasted rice on the bottom of the pot as a counterpoint to the smooth grains. Typical paellas include a mix of proteins such as chorizo sausage, shrimp, and mussels along with chicken. Feel free to mix and match, using a total of 1/2 to 3/4 pound. This version takes advantage of the springtime arrival of fresh peas and morel mushrooms. To add a bright note to this recipe, include the grated zest of half a lemon sprinkled on the mushroom layer. Consider substituting white wine for some or all of the liquid.

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