Paella de Pollo (Shape Magazine)

Paella de Pollo

Source: Shape Magazine.

Paella Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/4 cup diced Spanish onion (about 1/2 an onion)
• 1 tablespoon minced garlic (about 2 cloves)
• 1 1/4 cup short-grain rice
• 1/4 cup frozen peas, thawed
• 2 tablespoons slice piquillo or roasted red peppers
• 1/2 cup thinly sliced Spanish chorizo
• 1 tablespoon saffron threads
• 2 1/4 cups chicken stock
• kosher salt
• fresly ground black pepper
• parsley salad (optional)

Instructions

1. To make the chicken, cut one of the onions into quarters. In a large soup pot, combine onion, bay leaf, and 8 cups water and bring to a low boil. Add chicken thighs and gently poach until just tender, about 12 minutes. Remove chicken from pot, reserve the cooking liquid, and let chicken cool slightly; then, shred into bite-size pieces with two forks. (Alternatively, you can use 2 cups of roasted, shredded rotisserie chicken.)
2. Meanwhile, in a blender, combine tomato paste, ketchup, paprika, roasted garlic, and 2 cups of the reserved chicken liquid. Puree until smooth. Julienne the remaining 1 1/2 onions and the bell peppers. In a large saucepot, heat vegetable oil over medium. Add onion and red pepper and cook until onion is translucent, about 10 to 12 minutes. Add puree and cook until sauce thickens, about 8 to 10 minutes. Add the shredded chicken and stir to incorporate. Season to taste with salt and remove from heat. 
3. To prepare paella, preheat oven to 350 F. In a paella pan or wide oven-proof saute pan, heat olive oil over medium. Add the onion and garlic and cook until translucent, about 10 minutes. Add rice, stirring until lightly coated. Add chicken mixture, peas, piquillo peppers, chorizo, saffron, and stock. Stir and season with salt and pepper. 
4. Remove from heat, cover the paella pan tightly with aluminum foil, and bake on the center rack of the oven until the liquid is completely absorbed, about 20 to 22 minutes. Allow to rest, covered, for 5 minutes. To serve, divide the paella evenly among six plates. Top with parsley salad (if using).

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Paella de Verduras: Veggie Paella (Shape Magazine)

Paella de Verduras: Vegetable Paella with Mushrooms and Asparagus

Source: Shape Magazine.

Paige's Recipe Notes: Try with brown rice. No cream.

Ingredients

• 4 tablespoons oilve oil
• 1/3 Spanish onion, diced small
• 1 clove garlic, minced
• 1 teaspoon unsalted butter
• kosher salt
• 1 1/2 cups short grain rice
• 3 1/2 cups vegetable stock
• 3/4 cup cremini mushrooms, diced small
• 1/4 cup sliced green asparagus, blanched
• 2 shallots, finely diced
• freshly ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 350 F. In a large ovenproof pan, heat 2 tablespoons of the oil over medium. Add onion, garlic, and butter. Cook until translucent, about 5 minutes. Add a pinch of salt. Add rice, cook until grains are well coated and glazed, about 2 minutes. Add 2 cups of the stock, bring to a simmer, and stir in another pinch of salt. 
2. Remove from heat, cover the pan with foil, and bake on the center rack of the oven for 15 to 20 minutes, or until all liquid is absorbed. Set aside. 
3. In a large saute pan, heat remaining oil over high. Add mushrooms and cook until lightly caramelized and liquid is absorbed, about 3 minutes. Add asparagus, shallots, a pinch of salt, pepper to taste, cream, remaining stock, and parsley and bring to a simmer. Stir in rice, return to a simmer, then remove from heat. To serve, divide among six plates. 

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