Pantry Paella

Whenever we travel we take a good look at the fridge, freezer and pantry to assess what needs to be used and or shared with friends before we leave. My “Pantry Paella” started with a whole organic chicken, sure I could have just roasted the bird and called it a day but I was determined to be more creative.Pantry Paella-layer closeup 2

Pantry Paella-layer serve

Upon further investigation I found some frozen Langoustine, a couple of salmon burgers, an unopened box of Arborio rice, that I had bought for risotto the very month all of our friends decided to go low-carb, a handy culinary spice pack for Spanish paella made by Pursuit of Spice, some capers, some lemons off our tree and with a few additional ingredients, we had the makings of a great Paella. The recipe below appears on the back of the spice pack but we made several adjustments.

Marinade

Warm the chicken stock and combine with the saffron and bay leaves, set aside.

Rinse the chicken and pat dry, place on a plate and sprinkle on both sides with the salt & pepper and the contents of the spice kit, reserving the saffron and bay leaves. Cover and refrigerate at least 60 minutes or longer if desired.

In a Paella pan, heat 1 T of olive oil over medium high heat. Working in batches, brown the chicken on both sides, remove and cover to keep warm, follow by browning the chorizo, salmon burgers or whatever other protein (except seafood) that you are using (do not cook through). Transfer to a plate and keep warm.

Roast

Roast all peppers, sweat in a bowl or plastic bag, peel, cut into strips and set aside.

Saute

Wipe excess spices from the pan, return to the heat. Add remaining 1 T of olive oil and onions, saute until translucent, about 5 min. Add garlic, saute until soft and fragrant about 2 minutes. Stir in rice, toss to coat, saute until translucent about 10 min.

Add the tomatoes, combine and cook for an additional minute to combine. Pour in the prepared stock and wine, add the herb bundle and bring to a simmer, cook stirring frequently until the rice is partially cooked and the liquid thickens, about 15 min. Fold in the peas and the capers, season with additional salt and pepper to taste, an extra pinch of saffron (optional) and crushed red pepper, (optional).

Bake

Arrange the meats and seafoods (except cooked shrimp or langoustine), roasted peppers and artichoke hearts decoratively on top of the rice in the paella pan.

Bake uncovered on the middle rack until the chicken is almost done and a thermometer register 175 degrees, the rice is tender and most of the liquid has been absorbed. If using shell fish such as mussels or clams they should be open at this point as well, discard any that have not opened.

Remove paella from the oven toss in the cooked seafood if using and cover for 15 min. This will warm the recently added seafood and allow it to set slightly. Serve straight from the pan with cut lemon wedges and a simple salad, such as arugula, Parmigiano Reggiano shavings, cherry tomatoes and olive oil and lemon.

 

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Pantry Paella

Keep in mind, we used whatever proteins we had on hand which was half the fun. You can use whatever you have available or buy a combination according to your preference.

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 30 minutes
Scale

Ingredients

  • 1 Whole organic Chicken cut into several small pieces or 1 pound of chicken thighs (bone in or boneless).
  • 1 C of cooked Langoustine, shrimp or other seafood shelled and cut into pieces, mussels and or clams
  • 2 Salmon burgers, cut into pieces
  • 23 Chorizo Sausages, cut into 1/2” rounds
  • 2 C of marinated artichoke hearts, drained
  • 2 T of Olive Oil
  • 2 T Garlic, minced
  • 1 small yellow onion, diced
  • 1 each small yellow, red, orange bell pepper, seeded roasted and cut into strips.
  • 24 Jalapenos, seeded roasted and cut into strips.
  • 11/2 C of Arborio rice
  • 2 C Chicken stock
  • 115oz can of fire roasted tomatoes
  • 1 C Green Peas
  • 2 T Capers, drained
  • 1/2 Lemon juiced
  • 12 Lemons cut into wedges
  • 1 Bunch of Thyme or Rosemary tied with kitchen twine
  • 1/4 tsp crushed red pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 C dry white wine
  • Contents of the culinary spice kit
  • An extra pinch of saffron if you have it (optional)

Instructions

Marinade

  1. Warm the chicken stock and combine with the saffron and bay leaves, set aside.
  2. Rinse the chicken and pat dry, place on a plate and sprinkle on both sides with the salt & pepper and the contents of the spice kit, reserving the saffron and bay leaves. Cover and refrigerate at least 60 minutes or longer if desired.

Brown

  1. In a Paella pan, heat 1 T of olive oil over medium high heat. Working in batches, brown the chicken on both sides, remove and cover to keep warm, follow by browning the chorizo, salmon burgers or whatever other protein (except seafood) that you are using (do not cook through). Transfer to a plate and keep warm.

Roast

  1. Roast all peppers, sweat in a bowl or plastic bag, peel, cut into strips and set aside.

Saute

  1. Wipe excess spices from the pan, return to the heat. Add remaining 1 T of olive oil and onions, saute until translucent, about 5 min. Add garlic, saute until soft and fragrant about 2 minutes. Stir in rice, toss to coat, saute until translucent about 10 min.
  2. Add the tomatoes, combine and cook for an additional minute to combine. Pour in the prepared stock and wine, add the herb bundle and bring to a simmer, cook stirring frequently until the rice is partially cooked and the liquid thickens, about 15 min. Fold in the peas and the capers, season with additional salt and pepper to taste, an extra pinch of saffron (optional) and crushed red pepper, (optional).

Bake

  1. Arrange the meats and seafoods (except cooked shrimp or langoustine), roasted peppers and artichoke hearts decoratively on top of the rice in the paella pan.
  2. Bake uncovered on the middle rack until the chicken is almost done and a thermometer register 175 degrees, the rice is tender and most of the liquid has been absorbed. If using shell fish such as mussels or clams they should be open at this point as well, discard any that have not opened.
  3. Remove paella from the oven toss in the cooked seafood if using and cover for 15 min. This will warm the recently added seafood and allow it to set slightly. Serve straight from the pan with cut lemon wedges and a simple salad, such as arugula, Parmigiano Reggiano shavings, cherry tomatoes and olive oil and lemon.

Nutrition

  • Serving Size: 4-6