• 1/2 c rice per person
• 1-1/2 c chicken stock per Å“ cup of rice
• 5 threads saffron per person, dissolved in Å“ cup white wine
• 4 T olive oil, to cover bottom of pan
• 1 piece of chicken, such as a thigh, per person
• 1 soft chorizo, such as Bilbao or Amaia Home Style, per person
• 1/2 t Spanish sweet pimentón (paprika) per person
• 1 clove garlic per person, minced
• 1/4 c chopped onion per person
• 1/4 c grated tomato per person
• 2 shrimp per portion
• red piquillo peppers cut in strips
• artichoke hearts, green beans or peas
• lemon wedges for garnish

Heat stock and keep warm. Toast saffron gently in a small pan. When aroma is released, add white wine. Allow to come to a boil then remove from heat. (this first step is optional – Mom just dissolves the saffron in a little hot water)

Heat pallea over medium heat, add olive oil and fry chicken. When chicken is golden and the juice runs clear, add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil (about one minute). Add the paprika and grated tomato. Stir, add saffron flavored wine and stock. Bring to a boil, scraping the bottom of pan, then add piquillo pepper, artichoke hearts, and peas. Adjust heat to maintain a slow boil. After about five minutes, add the seafood. Cook another 15 minutes, or until rice is done. Sprinkle with chopped parsley, garnish with lemon wedges and serve.

Mom finishes the Paella by placing it in the oven for the last 10-15 minutes of cooking.

Traditionally, Paella is not stirred during the second half of the cooking time. This produces a caramelized layer of rice on the bottom of the pan considered by many to be the best part. With a large pan, it is difficult to accomplish this on an American stove and you may prefer to stir the Paella occasionally or move the pan around on the burner(s).

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.