We first discovered Paella on a trip to Spain in 2013. You can see me here enjoying salmon paella, although it may have been the wine that I was so happy about. I have been through many, many recipes and many, many iterations of those recipes. Most of which were too painful for me to continue with, so I simplified and cut back until I reached a version I was willing to make. This is my most recent iteration (keep an eye out for updates), mostly resembling a NY Times recipe. Note that this will make two full meals for two adults and a child. It reheats well and is very flexible.
- 1 (12 ounce) package sausages, sliced into ½ inch rounds
- 2 sweet peppers, cut into chunks
- Optional: Other veggies (zucchini and mushrooms are my favorites)
- 1 medium onion, chopped
- 1 teaspoon. garlic
- 1 cup rice
- ¼ teaspoon paprika
- 1 (14.5 ounce) can diced tomatoes
- 2 cups water (or chicken broth, if you are fancy)
- 1 cup frozen peas (if you have them in quarantine)
- Sauté sausages. Set aside.
- Sauté veggies, adding garlic at the end.
- Stir in rice and cook for 1 minute.
- Add water, tomatoes, paprika, and sausages.
- Bring to a boil and reduce heat to simmer. Cover and cook 20-25 minutes.
- Stir in peas and cook for 1 more minute.
based on a recipe by Florence Fabricant