Paella Risotto

With all of the turmoil that reminds me of Cali I remember the yummy meals we all used to share. I wish I could have Julie’s Albondigas for Dia De Los Muertos or Javier’s Tortilla
Española (always cooked to perfection) or Sean and Naemi’s Japanese Cole Slaw and Potato salad, or just another day with everyone.

Paella Risotto ala Stafford

2 Cups Rice

6-8 Cups Simmering Broth

Sausage (Not Much)

2 Cups Chicken boned and cubed

Onion

Garlic

Red Pepper

Vegetable (Asparagus, or Green Beans, or Okra, or whatever)

Shrimp (or Fish)

 

Prep (chop, wash and thaw) all vegetables, meat, shrimp (& fish) and anything else you want to add. Have them ready in separate bowls because once you start you have to keep stirring until the dish is done.

 

Sauté Sausage and remove (I put the sausage on a paper towel to remove the extra grease)

 

Sauté Onions, garlic and Red (& Green) Peppers in sausage fat

 

Mix in two cups of rice and sauté on low for a few minutes (not long)

 

Either add enough broth and start sautéing or cut off the heat until all the ingredients are prepped

 

Once you start to sauté you must keep mixing the rice, onions, pepper and garlic.

Keep stirring

Slowly continue to add broth as the rice absorbs it

Keep stirring

As the rice plumps up keep tasting it

Keep stirring

Add the chicken after about five minutes

Keep stirring

When it is close to cooked, (keep tasting) add the shrimp (&/or fish)

Keep stirring

When it is closer to cooked, (keep tasting) add the veggies and sausages

Keep stirring

In the three to five minutes that it takes to cook the shrimp and veggies get everyone to the table and ask the kids to wash their hands.

Serve hot.

 

I like to serve it with some onion and garlic relish. When I have beans, I garnish it with them too.