We had some left over Kielbasa from Ukrainian Easter so I thought I’d make a recipe that incorporates it. After all there is only so much kielbasa charcuterie you can eat.
I’ve always wanted to make a paella, after all at it’s root is a simple dish. Protein + Veggies + Rice = Paella. But the most intimidating part of it, and the part that actually pulls it all together is Saffron.
Saffron is not a cheap and easy ingredient to casually mess around with. It is actually really expensive, mostly because it is very long and labor intensive process. The Saffron threads are the 3 stigmata strands in each crocus flower that are handpicked, and dried. It’s said that 1 pound of saffron is about 75,000 strands, which at 3 strands per flower is about 25,000 flowers.
Since saffron costs an arm and a leg its something you do not want to have to scrap if it doesn’t work out. But I decided to take a risk and take another step further in my culinary adventure by using it for the first time. And the results could not have been better. It was delicious!! I decided to take the elements of a classic paella and add and subtract the parts that I liked. Here is my version:
Kielbasa and Chicken Paella
Ingredients
- 1 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 TBSP olive oil
- 2 garlic cloves minced
- 1 cup water
- 1 tsp saffron threads
- 48 oz Chicken Broth
- 1 TBSP olive oil
- 8 oz Sliced Chicken
- 8 oz Sliced Kielbasa or Spanish chorizo sausage
- 2 onions finely chopped
- 1 Yellow Bell Pepper finely chopped
- 1 Green Bell Pepper finely chopped
- 1 Red bell pepper finely chopped
- 1 cup canned diced tomatoes
- 2 cups Frozen peas
- 1 tsp paprika
- 3 large garlic cloves minced
- 3 cups uncooked Arborio rice or other short-grain rice
- 1/4 cup fresh lemon juice
Instructions
- Finley chop Parsley and mince Garlic, then combine with Olive oil and Lemon Juice. Set aside.
- In a large sauce pan bring water, chicken broth and saffron to a simmer. Set aside and keep warm.
- In a Large Skillet, over medium heat, heat oil and add in chicken, saute until cooked thoroughly. Remove from pan and set aside. Add Kielbasa to the same pan, cooking 2 mins each side. Remove from pan and set aside. Saute onion and yellow bell pepper, red bell pepper, green bell pepper, until soft and onion is browning. Add in tomatoes, paprika and garlic cloves. cook until thoroughly combined.
- Add in rice, constantly stirring until it slightly absorbs and softens. Stir in Parsley mixture, Broth, Chicken, Kielbasa and frozen peas. Bring to a low boil for 10 mins stirring constantly.
- Pour in remaining 1/4 cup lemon juice. Remove from heat and let it rest for 10 mins. Serve and eat.
ov
