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We have just gotten back from the 2018 Epcot Food & Wine Festival! I feel so inspired to create some amazing dishes!
I though it would be fun to re-create some of the dishes from this year’s festival, but with my own twist on them.
We are starting with Paella. It is strictly Spanish-style, not authentic. I am from the Deep South, and that has a tendency to work it’s way into all my dishes.
I don’t own a Paella pan. However, I do own a giant cast iron skillet.
I started by roasting a red bell pepper over the open flame on my gas stove. (I love that part!) Then I seeded and chopped it and added it to some onions and garlic in my cast iron skillet.
Next I added some chopped tomatoes, threw in some chicken and some chorizo, then stirred in some white wine. The house was really starting to smell good at this point. I let that cook a few minutes to get all those flavors melded.
I stirred in some chicken stock along with rice, saffron, paprika, and peas. A few minutes later, I added some shrimp. And then I finished it off with a handful of fresh parsley and a bit of salt.
About the time I was taking my paella off the stove, Ian came in wanting to know what that wonderful smell was that pulled him downstairs.
I scooped up a spoonful and handed it to him; and just the look on his face as he tasted it let me know I had hit a home run!
A Spanish-style rice dish with a Southern flair.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main
- Method: stovetop
- Cuisine: Spanish
1 roasted red bell pepper, seeded and chopped
1 large onion, chopped
10-12 cloves garlic, minced
2 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs, cooked and chopped
1 pound chourico
1 14-1/2 ounce can chopped tomatoes
1/2-3/4 cup light white wine (I used Sauvignon Blanc)
3 cups chicken stock
2 cups (14 oz) Valencia rice
1 teaspoon saffron
1-1/2 teaspoons paprika
1/2 cup green peas
8 ounces shrimp, peeled and deveined
1 handful fresh parsley, chopped
Salt to taste
- Roast red bell pepper. Cool. Seed and chop.
- Sauté roasted bell pepper, onions, and garlic. Cook until onion is translucent, about 4-5 minutes.
- Add chicken, chourico, and tomatoes. Cook 4-6 minutes.
- Stir in white wine and cook for an addition 5 minutes, until the wine starts to reduce.
- Add chicken stock, rice, saffron, paprika, and peas. Stir to combine. Cook until liquid starts to reduce, about 5-6 minutes.
- Stir in shrimp.
- Add parsley and salt.
- Cook until liquid is absorbed.