One-Pan Paella: A Crowd-Pleasing Dinner

 Every year, my wife and I celebrate the day we first met with a special tradition: Paella Night! It's a chance to reminisce, laugh, and savor a delicious meal together. My paella recipe might not win any awards for authenticity, but it's bursting with flavor and always a hit. Think succulent shrimp, smoky chorizo, tender chicken, and vibrant bell peppers, all cooked in a saffron-infused broth.

 

What We Love About This Dish:

• Celebration in a Pan: Perfect for special occasions and creating memories.
• Flavor Fiesta: The combination of seafood, chorizo, and saffron is simply irresistible.
• One-Pot Wonder: Less cleanup means more time to spend with loved ones.

Ingredients (serves 2):

2 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced 

1 red bell pepper, chopped

Green beans

Peas

100g chorizo, chopped

2 chicken breast, cut into bite-sized pieces

Paella rice

1/2 tsp saffron threads

120ml white wine

900ml cups chicken broth

200g shrimp

1 lemon, cut into wedges, for garnish

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large paella pan or skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and chopped bell peppers and cook for another 5 minutes, until the peppers are slightly tender.
2. Brown the Meats: Push the vegetables to the side of the pan. Add the chopped chorizo and chicken to the center and cook, stirring occasionally, until browned.
3. Toast the Rice: Stir in the paella rice and saffron threads. Cook for a couple of minutes, stirring constantly, until the rice is lightly toasted.
4. Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, then add the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is almost cooked through.
5. Add the Shrimp: Nestle the shrimp into the rice. Cover and cook for another 5 minutes, or until the shrimp are pink and opaque.
6. Rest and Serve: Remove the pan from the heat and let it rest, covered, for 5 minutes before serving. Garnish with lemon wedges and fresh parsley.

Tip: As the paella simmers, pour yourself and your loved one a glass of wine and enjoy the anticipation!

What You Can Grow at Home:

• Bell Peppers: These colorful vegetables add sweetness and crunch to your paella and are relatively easy to grow in a sunny garden.

This Paella Night recipe is more than just a meal; it's a symbol of love, connection, and the joy of shared traditions. I hope it inspires you to create your own special moments in the kitchen and around the table.