Sunday, April 3, 2016

Plan B: Spanish Inspired Paella Stew

Over rice for Steve


My plan was to make paella yesterday, but frankly I got lazy and we had cheese and crackers while watching Final Four basketball instead. And today I had a tennis match planned for the late afternoon, so making the somewhat time intensive dish really was not in the cards.

Soooo - my solution? A Spanish inspired stew that I could braise in the oven for a couple of hours in the morning and then heat up in the evening when it was time for dinner.
Over spinach for me

The resulting one-pot Sunday dinner pretty darned good, if I say so myself. In fact, according to Steve, this was one of the best dishes I've ever dreamed up.

Here's how I did it:

Serves 6

Ingredients

  • 3 boneless skinless chicken thighs cut into bite sized pieces
  • 2 mild italian sausage (I couldn't find Spanish chorizo
  • 1/4 pound shrimp, peeled and deveined
  • 1 onion, chopped
  • 1 cup frozen peas
  • 1 large can whole tomatoes 
  • 1 to 1 1/2 cups chicken stock 
  • 2 TBD Worcestershire sauce 
  • 5 garlic cloves, peeled
  • 3 TBS smoked Spanish paprika 
  • 2 TBS olive oil
  • 2 dried bay leaves 
  • 1 Tablespoon brown sugar
  • 1 Tablespoon balsamic vinegar 
  • Salt & pepper

Rice cooked with chicken broth rather than water
Or bed of spinach if you are watching your carbs

Method

  • Heat oven to 275 degrees
  • Season the chicken with salt and pepper and 2 TBS of the paprika
  • Heat a Dutch over a medium flame and brown the chicken; remove and keep warm on a plate covered with foil
  • Add the sausage, and brown it whole. Remove and slice into bite size pieces. It will not be cooked through. Add to the chicken and keep warm. 
  • Now add the onion to the pot and sauté until soft. Add the final TBS of paprika and the tomato paste and stir to combine, heating through. 
  • Now add the chicken and sausage back to the pot along with the tomatoes, garlic, bay leaves and Worcestershire sauce, and enough chicken broth to cover the meat by about 2 inches. 
  • Use a wooden spoon to break up the tomatoes, stir to combine and bring to a boil. 
  • Not put the lid on the pot and put in the oven. 
  • Cook low and slow for 2 hours. 


At the end of 2 hours, remove the lid and cook another 20 minutes to reduce a tad.
At this point you can cool and refrigerate until you are ready to serve.


  • When you are ready to serve, add the brown sugar and salt and pepper to taste. Heat  until bubbly and add the frozen peas and the shrimp, lower the heat, cover and cook for 8 to 10 minutes or until the shrimp is just done. 
  • Stir in the vinegar and serve over rice or spinach. 


Enjoy.