Brown Rice Paella

How to make a Brown Rice Paella.

INGREDIENTS: Serves 4

Saffron Stock Ingredients:

  • 2 1/2 cups chicken stock
  • 1 heaped tablespoon tomato paste
  • 1 pinch salt
  • 1 tablespoon saffron threads

Chorizo and Rice Ingredients:

  • 2 Spanish chorizos, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 cup short grain brown rice

Smoked Paprika Chicken Mixture Ingredients:

  • 1 Spanish onion, sliced thin
  • 2 red bell peppers, sliced thin
  • 2 cloves garlic, sliced thin
  • Cooking spray
  • 1/4 cup tomato paste
  • 1/2 cup ketchup
  • 2 tablespoons smoked Spanish paprika
  • 2 cups chicken stock
  • 3/4 lb chicken breasts, poached and shredded

Paella Stir-In Ingredients:

  • 1/4 cup fresh or frozen peas
  • 1 small can sliced black olives, drained
  • 2 tablespoons thinly sliced piquillo peppers

Directions:

  1. Make the saffron stock by bringing the chicken stock and tomato paste to a simmer over medium heat.
  2. Add saffron threads and simmer for 15 minutes.
  3. While your stock is simmering, heat olive oil in a large skillet over medium heat.
  4. Add sliced chorizo and cook until browned and fat has rendered, about 5-10 minutes.
  5. Remove chorizo to a paper-towel lined plate.
  6. Pour out most of the fat in the skillet, leaving only about 2-3 teaspoons in the pan.
  7. Add the rice, and stir to coat in the fat.
  8. Saute for about 2-3 minutes.
  9. By this time your saffron stock should be ready.
  10. Get a fine-mesh strainer and hold it over the skillet of rice while you pour the saffron stock through the strainer.
  11. Stir to combine.
  12. Cover the rice, lower the heat to low and simmer for about 45 minutes or until done.
  13. While the rice is cooking, get everything ready to make the smoked paprika chicken mixture.
  14. Slice your peppers, onions, and garlic.
  15. Heat a large skillet over medium heat and spray with cooking spray.
  16. Add vegetables and cook for 10-12 minutes, until onions are translucent.
  17. Add the tomato paste, ketchup, smoked spanish paprika, and chicken stock to a blender.
  18. Blend until combined.
  19. Pour the mixture into the skillet with the peppers and onions, and cook until the sauce thickens, about 8-10 minutes.
  20. Add the shredded chicken and stir to coat with the sauce.
  21. Lower heat to low to keep warm.
  22. Measure out the peas, drain the olives, slice the piquillos and set aside.
  23. When your rice is finished cooking, add half of the smoked paprika chicken mixture to the rice.
  24. Add the chorizo back to the pan.
  25. Stir together to combine.
  26. Add the Stir-In Ingredients and stir together to combine.
  27. Cover to let everything warm together for a few minutes.
  28. Then serve and enjoy!
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