We didn’t get home until fairly late last night (two practices and tutoring), but I still wanted a nice meal. This paella does it. The recipe takes about 40 minutes if I start with one of the roasted chickens that are widely available at the grocery store deli. My boys all love this dish, and I think that has a lot to do with the lemon slices.
Roast Chicken Paella
Olive oil-scant 1/4 cup
Onion– one, chopped
Garlic– 2-3 cloves, chopped fine, or crushed
Chicken broth-4 cups (I use low sodium if I’m using store-bought)
Saffron– a good healthy pinch, crushed.
Red bell pepper– 1, chopped into large pieces
Asparagus– 1 standard grocery-store bundle, trimmed
Zucchini– 1-2 small, chopped into 3-4 inch rounds
Artichoke hearts– if you like them
Chicken-one roasted chicken, meat pulled off
Lemon-one, sliced into wedges
-In a large, heavy skillet, heat olive oil to medium high and add chopped onion. Saute, stirring frequently, for about 5 -8 minutes or until onion begins to become translucent. I chop my other vegetables while the onion cooks.
-Add garlic, and continue to saute for 3-4 more minutes.
-Add crushed saffron, and stir constantly until saffron is distributed evenly on the onion mixture (heating like this brings out the taste of the saffron).
-Add rice, and saute, stirring, for 2-3 minutes.
-Add broth, stir, then arrange vegetables and chicken on top of the rice. Salt and pepper, cover tightly with foil or lid. After 10 minutes, reduce heat to medium, cook for 15 minutes more, then turn off heat (do not remove cover until ready to serve).
Let the paella sit for a few moments, and then serve with lemon wedges.
I make this in a pretty Le Creuset skillet so that it can be served at the table. French bread and a spinach salad with balsamic and olive oil dressing, and we’re good to go.