Paella is a Spanish dish that traditionally consists of rice, rabbit, chicken and vegetables. In recent, years, though, a more “Americanized” version has emerged, and paella has become a sort of “catch-all” dish for proteins and vegetables of many sorts.

Traditional paella is cooked over an open fire of pine needles, but in their absence, a large skillet or a paella pan on the stovetop will suffice.

The key is to get a crisp bottom and to infuse the flavors slowly.

This paella lacks shellfish, which is a common “modern” ingredient, but makes up for it in the rich and smoky flavors of chorizo, prosciutto and roasted peppers. It’s a beautifully colorful dish that is inexpensive to make (save for saffron threads, which are expensive but only necessary in very small amounts).

Party Paella for the Shellfish Intolerant
6 boneless chicken thighs, cut in half
8 oz pork chorizo
1/2 cup sliced prosciutto
3 cups rice (Arborio or short grain)
3 cups chicken or vegetable broth
1 cup peas
3 roasted bell peppers, sliced
4 large garlic cloves
2 tablespoons olive oil
1 teaspoon saffron threads
1 can diced tomatoes
Salt and pepper

In a large saucepan, heat the chicken broth and saffron threads, but do not boil. Keep at a simmer over low heat.

In a large skillet, heat 2 tablespoons of olive oil, and brown the chicken on both sides for about 2 minutes. Remove and set aside. In the same skillet, add the chorizo and heat through. Remove and set aside. In the left-behind oil, toss in the prosciutto and saute for about a minute. Remove and set aside.

Next, add garlic, tomatoes, roasted peppers and raise the heat. Add in the rice and stir to coat, about 2 minutes. Next, add the chicken broth/saffron mixture, stir to combine well, and add in the frozen peas. Put a lid on the skillet, reduce heat and simmer. Stir often.

As the rice cooks, allow a bit of a crust to form toward the end of the cooking process.

Serve with Spanish olives, good bread, and a green salad. It’s a simple, hearty meal big enough for a crowd.

Serves 8.