Had a similar dish at this amazing restaurant in Saint Augustine, Florida and had to recreate for home! The restaurant had the traditional paella and a land-lover’s version. I’m not a lover of seafood, so here goes…
As a note: Pimento, olives, a little cayenne, shrimp (I can’t stand the buggers but have added them for my husband), and sliced green onions have all made lovely additions at one time or another.
Ingredients: [‘chicken tenderloins’, ‘chorizo sausage’, ‘skirt steak’, ‘red bell pepper’, ‘frozen peas’, ‘garlic’, ‘medium grain rice’, ‘chicken stock’, ‘red onion’, ‘saffron’, ‘turmeric’, ‘salt’, ‘pepper’, ‘olive oil’]
Quantity of Ingredients: [“1 lb boneless skinless chicken tenderloins, cut into 1 inch cubes “,”1/2 lb chorizo sausage, sliced diagonal “,”1 lb skirt steak, cut into strips “,”1 red bell pepper, diced “,”1/2 cup frozen peas”,”2 tablespoons minced garlic (fresh or jarred)”,”2 1/2 cups medium grain rice”,”4 cups chicken stock”,”1 medium red onion, diced “,”1/4 teaspoon saffron”,”1/4 teaspoon turmeric”,” salt, to taste “,” pepper, to taste “,”2 tablespoons olive oil”]
Number of Servings: 6
Steps: [‘Preheat oven to 400 degrees.’, ‘Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes). Set aside and keep warm.’, ‘Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes). Set aside and keep warm.’, ‘Using paella pan (enamel/cast iron/dutch) with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes).’, ‘Add rice, stock, turmeric, saffron and bring to a boil.’, ‘Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated).’, ‘Serve immediately.’]