CHRS: CP437 2
MSGID: 1:18/200@fidonet 6689a188
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Chicken & Chorizo Paella
 Categories: Poultry, Vegetables, Pork, Rice, Herbs
      Yield: 6 Servings
 
    1/2 ts Saffron threads
  3 1/4 c  Chicken broth; divided
      1 tb Olive oil
      6 oz Dry-cured Spanish chorizo;
           - in 1/4" slices
      1 lb Boned, skinned chicken
           - thighs; in 1 1/2" pieces
    1/2 ts Black pepper
  1 1/2 ts Kosher salt; divided
    3/4 c  Chopped yellow onion
      1 sm Red bell pepper; fine chop'd
      1 tb Minced garlic
    1/2 ts Dmoked paprika
 14 1/2 oz Can diced tomatoes; w/juices
  1 1/2 c  Uncooked short-grain white
           - rice (bomba or arborio)
      1 c  Thawed sweet peas
           Chopped fresh flat-leaf
           - parsley
           Lemon wedges
 
  Stir together saffron and 1/4 cup of the broth in a
  small bowl. Let stand at room temperature at least 15
  minutes or up to 1 hour.
  
  Meanwhile, heat oil in a 12" cast-iron skillet over
  medium-high. Add chorizo; cook, stirring occasionally,
  until lightly browned, about 2 minutes. Using a slotted
  spoon, transfer chorizo to a plate lined with paper
  towels; reserve drippings in skillet. Add chicken,
  pepper, and 1 teaspoon of the salt to skillet; cook over
  medium-high, stirring occasionally, until lightly
  browned but not fully cooked, about 7 minutes. Using
  slotted spoon, transfer chicken to plate with chorizo.
  Do not wipe skillet clean.
  
  Add onion and bell pepper to skillet; cook over
  medium-high, stirring occasionally, until tender, about
  5 minutes. Stir in garlic and smoked paprika; cook,
  stirring constantly, until fragrant, about 1 minute.
  Stir in tomatoes and rice; cook, stirring constantly,
  until liquid is almost fully absorbed, about 2 minutes.
  Carefully stir in saffron mixture and remaining 3 cups
  broth and 1/2 teaspoon salt; bring to a simmer over
  medium-high.
  
  Return chorizo and chicken to skillet, stirring lightly
  to partially cover with rice; sprinkle mixture with peas
  (do not stir peas in). Cook, uncovered and undisturbed,
  over medium-low, rotating skillet occasionally to evenly
  distribute heat, until chicken and rice are tender and
  liquid is almost fully absorbed, about 20 minutes.
  Remove from heat; cover and let stand at room
  temperature until liquid is fully absorbed, about 5
  minutes.
  
  Garnish with parsley and lemon wedges.
  
  Makes: 6 servings
  
  By: Melissa Gray
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... On the other hand - beer is 100% caffiene free!
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