Name: Charlie’s Easy Paella – FK Prael
Ingredients: ½ cup Olive Oil; 1 Large Onion (Chopped); 2 Bell Peppers (Chopped) Your choice of color; 3 Heads of Garlic (Chopped); 7 cups Chicken Stock; ½ cup White Wine; 1 pinch Saffron; 2 cups Arborio rice; ¼ cup Parsley (Chopped); ½ lb Scallops; ½ lb Medium Shrimp (Tail on or off, Raw preffered); ½ lb Calamari; 2 Chicken Breasts (Bite Size Pieces); 2 Sausage links (Aidells chicken & apple, sweet italian, or chorizo are my preferences), sliced into 1⁄4 in discs; ½ cup Peas (Frozen)

AuthorSamuel Dietzmann

Built up when I enjoyed a paella, and decided to replicate it.

You will want a 19” pan, a wok, or a real paella pan to make this.

Yields1 Serving

½ cup Olive Oil

1 Large Onion (Chopped)

2 Bell Peppers (Chopped) Your choice of color

3 Heads of Garlic (Chopped)

7 cups Chicken Stock

½ cup White Wine

1 pinch Saffron

2 cups Arborio rice

¼ cup Parsley (Chopped)Cilantro can be used too

½ lb Scallops

½ lb Medium Shrimp (Tail on or off, Raw preffered)

½ lb Calamari

2 Chicken Breasts (Bite Size Pieces)

2 Sausage links (Aidells chicken & apple, sweet italian, or chorizo are my preferences), sliced into 1⁄4 in discs

½ cup Peas (Frozen)

To start, put the pan on the stove, pour in ~1/4 cup of olive oil. Add the onions, peppers, and garlic. Saute all of this until tender.

Add the rice, turning it quickly in the pan to coat the grains with oil.

Add the water/chicken stock, mix it all up, and turn up the heat. Wait until it boils, then turn the heat back down to a simmer, and add the parsley/cilantro and saffron. Let simmer for ~20 minutes.

Add the remaining ingredients about 3 minutes apart, in this order:
a. Chicken
b. Sausage
c. Calamari
d. Shrimp
e. Frozen peas
f. Scallops

I also throw in a healthy glug of white wine at this point - and simmer for another 20-40 minutes to taste. When you start, it will be pretty soupy. Don't sweat it - the liquid will cook off. I usually do the first 20 minutes with a lid on, then pull the lid for another 5-10 minutes to help the liquid steam off. You're the cook, so you'll have to decide when "done" is.

Add salt, pepper, and other spices (cayenne is recommended) to taste.

Grab a spoon and dish it up.

Ingredients