Paella - Tuscan Inspired

This recipe is an inspired from several recipes I have worked with over a course of years.  In traditional paellas, the rice is cooked with the remainder of the ingredients.  In this recipe, I make the Saffron Rice separately, and then serve the other Paella ingredients, over a bed of rice.

 

  • Saffron Rice

  • Olives (3 kinds - Kalamata, Green, Black, etc.)

  • Marinated Artichoke hearts

  • Bell Peppers (all colors) - Sliced lengthwise

  • Large Shrimp, Scallops, Clams, and/or any desired Shell Fish

  • Chicken Breasts and/or Thighs (boneless and sliced into strips)

  • Sausage (sliced)

  • Peas 

  • Stewed Tomatoes

  • Dried Roma Tomatoes (halves)

  • Garlic (minced or chopped)

  • Onions (halved and sliced)

  • Olive Oil

  • Spices - Bay Leaf, Oregano, Rosemary, Thyme, Marjoram, etc.

  • Shredded Parmesan Cheese

 

Fry up the Sausage, drain oil from pan, and set aside.  In a very large skillet, put a little Olive Oil, and add Garlic and Chicken.  Sauté the Garlic and Chicken a bit, until Chicken is slightly browned.  Add in Bell Peppers, and Onions.  And continue to sauté for a bit longer.

Then add in the Stewed Tomatoes, the Artichoke Hearts, Sun Dried Tomatoes, Olives.

Add the cooked Sausage back into the pan.

While Paella is continuing to cook (about 1/2 hour).  Make the Saffron Rice (I use a Spanish style packaged Saffron Rice).

While Rice is cooking, add Peas, and Shrimp and any other desired Shell Fish to the pan with the Paella - Continue cooking.

Once Rice has finished cooking, place it on a large platter, creating a bed.  Take the Paella from the pan, and ladle over the rice.  Sprinkle Shredded Parmesan over top.

Then serve.

 

[Note from Myrl]: During the cooking process, I sometimes notice more juice than I desire.  I often drain some of the excess off.