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
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