Mi Paella

Paella (Valencia) or (Dallas)

8 chicken thighs
1 kielbasa  14 oz slice on a diagonal or angle 1 “ wide (roughly)
2 onions diced
2 red peppers cut in strips
2 pinches toasted saffron
smoked paprika sprinkled generously or not on chicken thighs
3 garlic  cloves
2 Tbs canola/olive oil
3/4 cup frozen peas
6 lemons wedges
splash white wine
2 1/4 cups paella rice or short grain rice  2 1/4 cups
32 oz chicken stock


My love affair  with paella started when I lived in NYC. After having the he best paella I have ever had is in Bayonne NJ, I became obsessed. I kept trying different restaurants over and over trying to find some as good as what I had in NJ. Even when I was in Spain, I found it hard to find a dish as good as the one in the Spanish restaurant in NJ. My quest did lead me to my second favorite version of paella– in Amsterdam.. This recipe is closest to the Amsterdam paella that I had several years back. After several attempts and various recipes. I settled on this one. It is very much a comfort food dish!


-Sprinkle smoked paprika on chicken thighs. Sprinkle lightly for a touch of smokiness and coat somewhat generously for more smokey flavor, let sit for an hour at least before browning.

-Brown chicken thighs, skin side down first in canola or olive oil. Brown each side. Remove from pan.

-Saute 2 chopped onions, 2 red bell peppers cut into strips, and garlic smashed and chopped until softened.

-Place browned chicken on top of sauteed vegetables.

-Add paella or short grain rice place around the chicken (not on top of chicken) but on top of veggies. Try to get each grain to touch the oil.

-Lightly toast the saffron  and add it to the warmed chicken stock.

-Add stock a little as you go. Use about 16 oz first. Once it appears to be absorbed, add the additional stock. You may not need all of the stock but you will probably use most of it, if not all.
-Once the rice starts cooking, add the kielbasa. I like the sausage cut at an angle in about 1 inch increments.

NOTE: I rotate my paella pan because I cook it in the paella pan over 2 gas burners. With my sister, we cooked it over 2 burners too on your glass top stove. Traditionally, paella is cooked over open flames much like an outdoor grill. This method works indoors if you don’t have the fancy 6 burner stove where each burner is side by side.

Let cook (while rotating, if necessary) for about 1 hour.

-The carmelizaation on the sides and bottom of the pan that happens is what to strive for.

-DO NOT stir this dish while it is cooking with the rice.

About 15 minutes before it is done, add frozen peas on top and lightly press into the rice.

-Serve with sangria! (see other post for that recipe)


It’s summer–Time for grilled pizza

So there she was–grilled to perfection with her homemade roasted tomato sauce —made with homegrown tomatoes. This recipe comes from Cuisine at Home. I highly recommend it.