Alfonso XIII Paella

Inspiration:

Well, this recipe is a tribute to my girls of Alfonso XIII.  When I was living in Madrid my roommate, Emily, and our good friend, Danielle, and I all lived at the Metro stop of Alfonso XIII.  This was our point for departure for various adventures in Madrid. I hope this paella provides a culinary adventure for you!

Ingredients:

1/2 chopped red bell pepper

3/4 c chopped eggplant

1 sweet onion diced

1-2 cloves of minced garlic

Paprika

Sea Salt

1 c white rice

3 c Chicken Broth

Saffron

3/4 lb. of peeled, deveined wild shrimp

1 c Shredded Chicken

1 c frozen artichoke hearts

1 can of rinsed chickpeas or garbanzo beans

2-4 T chopped Flat leaf parsley

Directions:

1. Heat pan with tight-fitting lid to medium high heat.  Add a couple turns of olive oil.

2. Add first three veggies and saute until tender.

3.  Push veggies to the side.  Add a little pool of olive oil in the center of the pan.  To it add the minced garlic.

4. Lightly season veggies with sea salt and paprika.

5. Add  rice to the veggie mixture.  Stir around to coat rice with the oil and lightly cook.

6. Add chicken broth as well as a pinch (a few threads) of saffron to the dish.

7. Add shrimp, chicken, and artichoke hearts to the pan.

8. Bring pan up to a bubble.  Then turn down to simmer, place lid on top and allow to cook for about 15 minutes.

9. Once rice and shrimp are tender, add garbanzo beans, season liberally with salt, add a little extra paprika, and a turn or so of olive oil.

10. Stir together, cover and cook for another 5 minutes or less to allow flavors to meld.

11.  Serve and eat!

June 13, 2011. Tags: " "food allergies, " cooking, artichoke, celiac, chick pea, chicken, corn, dairy, egg, eggplant, garbanzo, gluten, Madrid, oat, Paella, peaut, rice, sensitivities, soy, Spain, Spanish, special diets, tomato, Traditional. Cooking, Recipes. Leave a comment.