Paella

By Chad Carns

If you try one recipe from TGB, try my Paella.

Paella defines The Gourmet Bachelor cookbook. It’s simple to prepare and will blow your date away with flavor. Pork and Seafood define Spain (for me). My Paella brings these two ingredients together in a special way.

 

INGREDIENTS

1 chicken breast, 1-inch cubes
6 oz chorizo, 1/4-inch slices
2 T olive oil
1 onion, chopped
3 garlic cloves, chopped
1 c rice
1/2 t saffron
12 oz can tomatoes, chopped
1 c water
1 c white wine
10  mussels, cleaned
10 shrimp, cleaned
2 T lemon juice
6 lemon wedges
2 T parsley, chopped

 

 

 

 

 

 

 

 

 

 

 

 

DIRECTIONS:

Sauté chicken and chorizo in olive oil for 3 minutes per side. Remove. Sauté onion and garlic for 3 minutes. Add rice, saffron, tomatoes and water. Simmer for 15 minutes. Stir regularly.

Add wine, mussels and shrimp. Cover and cook for 6-8 minutes. Mix in lemon juice. Add chicken and chorizo. Serve with lemon wedges and top with parsley.

Paella
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level 3
Cost10
Effort 3
Time 5
Impress Your Date 8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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