A random babbling on creative spirits-

Random babbling on the creative spirit~painting, sewing, baking, boys, an irresistable God and the next 200 feet~

Wednesday, August 19, 2009

parents, paella and patience

My parents came over earlier this summer and my 'too fab' dad cut my entryway tile so that I could finally lay and grout it. Heaven. I love getting projects done!
They moved to Mukilteo from northern California less than a year ago and what I thought could quite possibly become my undoing-living so close to the parental units after 25 years away-has become a true blessing. Never mind that my dad is 'da bomb' on household project completion! I didn't do much to help out-cutting tile is very much a one man job, but in thanksgiving, I made this for lunch. I don't think it was a even trade, but it sure was good! in love. and thank you dad :) trish
2 lbs boneless skinless chicken thighs (i use breasts), cut into bite size pieces
1/4 c olive oil
1 T paprika
2 t dried oregano
1 lb cooked chorizo (i use turkey italian sausage)
1 large onion, diced
1 lg red pepper, diced
4 lg garlic cloves, minced
2 c short grain brown rice
1 lg pinch saffron threads
1 t red pepper flakes
1 14.5 oz can diced tomatoes
1 qt chicken broth
1 lb peeled deveined shrimp
1 lb bay scallops
1 c frozen peas
1/2 c chopped fresh parsley
Drizzle chicken with 2 T olive oil, sprinkle with paprika, oregano, sanl and pepper; tosst ocaot. Heat a large roasting pan or skillet on medium-high heat and add chicken and cook through. Add sausage, onions, peppers and garlic; cook until veggies are tender and sausage is no longer pink. Stir in rice, saffron, pepper flakes, tomatoes and broth. Bring to a simmer then cover. Stir and check the rice for doneness-about 20 minutes. Remove lid and continue to cook until broth has absorbed. Add water if the rice requires more liquid to cook thoroughly. Stir in shrimp, scallops, peas and parsley. Seafood should be cooked within 5 minutes. Serve and enjoy! Great as leftovers and this recipe makes enough for a CROWD!

No comments:

Post a Comment