This was warm. In hindsight, probably a better winter dish. I’m all toasty all over and it’s 83 degrees in here.
- 1 can artichokes in oil
- 1 can dried tomatoes in oil
- 1 onion chopped
- 3 cloves of garlic, crushed
- 2 cups Arborio rice
- 4 cups chicken stock
- 1 tbsp dried oregano leaves
- 1 tsp saffron
- 2 tbsp tumeric
- 2 tbsp pimento
- 1 tsp pepper
- 1 package spanish chorizo (about 1 heaping cup)
- Your choice of seafood. I used shrimp and lobster tail this time. Calamari, scallops, mussels and other seafood are excellent too.
- Pour the chicken stock into a medium bowl. Add the oregano, saffron, tumeric, pepper and pimento. Set aside.
- Pour out 1/2 cup of the oil from the artichokes and 1/4 cup of the oil from the dried tomatoes into the bottom of your pan.
- Add the onion and sautee until it starts to become clear.
- Add the garlic.
- Add the chorizo and cook for 5 minutes.
- Add the rice and sautee on medium heat for an additional five minutes. This will slightly brown the rice.
- Pour the chicken stock mixture into the pan. Stir now, but do not stir again. You will want the
- Add the artichokes and dried tomatoes.
- Cover with tinfoil and let simmer on low for 15 minutes. (You will see the rice soak up the stock and spices if you peek.)
- Add the meats and let cook on low until it is fully cooked, approximately 10 minutes. A good paella will have a golden brown crust on the bottom of the pan. If you like to have some bell peppers or other vegetables, this is when you can add them to keep them crisp.