Paella, My All-Time Favorite Recipe and One-Dish Meal

My copy of this paella recipe is faded, splattered and yellowed. It's my oldest and favorite recipe. For the vegan recipe, simply eliminate the meat and use vegetable stock rather than chicken stock. Many years ago I found this one-dish paella recipe in a newspaper and I've modified it over the decades. Before the days of computers, I worried I'd lose it and made several copies, which I've now shared with delighted friends. 

Tip: Just before posting this, I met a Spanish woman at a Whole Foods fish counter. She told me she boils squid in a small amount of water until just done and adds both the squid and the water it was cooked in to the paella.

• 8 tablespoons olive oil
• 1 small fresh green chili pepper, finely minced
• 1 large Bermuda onion, peeled, quartered and thinly sliced
• 1 large red bell pepper, cored, seeded and thinly sliced
• 1 large green bell pepper, cored, seeded and thinly sliced
• 2 large cloves garlic, peeled and finely minced
• 1 1/2 teaspoons imported paprika
• 1 tablespoon fresh thyme leaves
• 1 medium-sized zucchini, trimmed and cubed
• 4 large ripe tomatoes, peeled, seeded and chopped
• 3/4 pound peeled raw shrimp
• 3/4 pound boneless, skinless chicken tenders
• 4 sweet turkey sausages (or sausage of preference) sliced into "coins"
• Salt and freshly ground black pepper to taste
• 1 1/4 cups arborio rice
• 2 cups chicken stock or bouillon
• Finely minced fresh parsley for garnish (optional)

PREPARATION

1. In a large, deep skillet, heat half the olive oil (4 Tbs) over medium-high heat. Add the chili pepper, onion and bell peppers, reduce the heat to medium-low and cook for 20 minutes or until the vegetables are tender and the onion is lightly browned. Add the garlic, paprika, thyme, zucchini and tomatoes. Season with salt and pepper. I like to go easy on the salt and have each person add the amount they like. Cover the skillet and simmer for 15 minutes.
2. Stir in the rice and chicken stock or bouillon and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 to 25 minutes or until the rice is tender.
3. Meanwhile, in a separate skillet, heat half the olive oil (4 Tbs) over medium heat. Brown sausage coins until golden. Set aside. In the same skillet saute chicken tenders till just done. Set aside. Similarly sauté shrimp until they have just turned pink and set aside.
4. Toss the sausage, chicken and shrimp in the skillet with the rest of the dish and continue at low heat for just a bit, till everything is blended and hot.
5. Garnish with finely minced parsley (optional). Serve the paella hot directly from the skillet, accompanied by peas, sourdough bread and a green salad. The paella can also be served at room temperature. Either way, serve with lemon wedges.
6. Variations: Use any or all of shrimp, chicken, sausage, clams, mussels, lobster, squid

YIELD: 4-6 servings

SOME OF MY OTHER ONE-DISH RECIPES APPEAR IN THESE ARTICLES: 

A QUICK, EASY, DELICIOUS, ONE-DISH, LOW-CAL MEAL WITH COUNTLESS VARIATIONS

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FOUR 4-INGREDIENT ENTREES . . . QUICK, EASY, DELICIOUS & HEALTHFUL