My Paella Variation

We discovered paella and I have experimented with several recipes; never having tasted real paella, I adapted the recipes to suit our tastes. Often seafood such as shrimp or mussels are added, and any other type of meat can be used too.

I serve it with a crusty white bread and butter and some Spanish red wine. A side salad is also a nice compliment to the meal.
 

2 pounds of chicken, cut up – I prefer using drumsticks or thighs

2 tbsp olive oil

1 tbsp paprika

2 tsp dried oregano

salt and pepper to taste (1/2 tsp salt, ¼ pepper)

1 pound chorizo or spicy sausage

1 medium onion

1 bell pepper (green ones add nice color)

2 cups uncooked rice

2 tbsp olive oil

Spicy:

up to a teaspoon of crushed red pepper

3 cloves garlic, crushed

Sweet:

½ tsp turmeric

1 cup raisins

1 can (14.5 oz) stewed tomatoes

1 pinch saffron

1 bay leaf

half a bunch of fresh parsley

zest of 2 lemons

1 quart chicken broth

Optional: 1 cup peas, corn, carrots or other vegetable

Water as needed

1. Marinate chicken in 2 tbsp olive oil, paprika, oregano, salt and pepper.
2. After 30 minutes to however long, brown the meat in the skillet or paella pan. Set chicken aside.
3. Then brown the chorizo with the onion and pepper. Set aside.
4. Heat olive oil and rice in skillet or paella pan with a) spicy: red pepper flakes, garlic; or 2) sweet: turmeric, raisins, and tomato sauce. Stir until rice is covered with the oil. Then add saffron, bay leaf, parsley, lemon zest, sausage mixture, and chicken stock. Bring to a boil, then turn down the heat and cover it. Simmer until rice begins to absorb the broth.
5. At this point you can stir in other vegetables such as peas, corn, or carrots.
6. Set the chicken on top. Add more broth or water depending on how crispy the rice is. Cover and again and cook at medium low until the chicken is done.