Cottage Paella
By: Eva Taylor
Published: Thursday, July 1, 2010 - 4:31am

Ingredients




1 cup brown rice (because it is gluten free)
4 smalls chicken thighs (skinless, boneless is good)
2 gluten free sausages
1 cup calamari rings
12 shrimp (I like to peel and remove tails so you are not having to dive into the f
1 pinch saffron
1 teaspoon smoked paprika
salt
3 finely minced cloves garlic
1/2 frozen peas
1/2 cup chopped red pepper (into ½" cubes)
1 can chopped tomatoes (low sodium)
1/2 cup chopped Vidalia onion
3 tablespoons EV olive oil
3 cups chicken stock
1/2 cup of chopped fresh parsley
Lemon and lime slices for garnish

Preparation

1 Steps 1-4 may be done 2-4 hours in advance. Make a paste out of 1 clove garlic and 1 tsp smoked paprika and salt and spread it over the chicken thighs; set aside. 2 Soak saffron in 2 cups chicken stock for about 10 minutes (or any stock for that matter). 3 Cook rice in saffron soaked chicken stock to about 70%% doneness and set aside. 4 BBQ Chicken thighs and Sausage until fully cooked. Set aside in refrigerator. Cut into slightly larger than bite-sized pieces. 5 Just before you wish to serve, preheat oven to 350°F. 6 Heat olive oil in a pan and sauté onions until translucent. Add remaining garlic and stir just until you can smell its aroma. 7 Add already cooked chicken and sausage. 8 Add rice, peppers, peas and canned tomatoes. Stir well, if too dry, add a bit of the remaining 1 cup chicken stock until a desired wetness is achieved. 9 Add shrimp and calamari and stir well and place into oven for about 10-12 minutes until shrimp is no longer translucent. 10 Stir in chopped parsley and serve with lemon and lime wedges. Serve hot. 11 Enjoy!

About


This recipe is a condensed version without the clams and mussells (because of transport time and number of days before we had them!). It has also been simplified due to lack of equipment and space at the cottage!