Here is another great paella recipe from one of our Elite Club Gourmet Member Henry Krauzyk

 Thanks Henry

Chourico y Galinha Paella

(Using an 18" paella pan)

4 boneless chicken breasts (cubed)

2-3 lbs. of Portuguese Chourico (sliced in 1/4" discs)

6-8 cups of chicken broth

1 large can of crushed tomatoes (about 20 ozs.) or 8 to 10 fresh tomatoes

chopped.

5-10 shallots (chopped fine)

2 red peppers cut into thin slices (like McDonald's French fry size)

2 green peppers cut into thin slices (like McDonald's French fry size)

2 cups of fresh green beans cut in 1" lengths

1 box of frozen peas

6-10 cloves of garlic (minced)

Olive oil

2 tsp dry oregano

1 large pinch saffron threads steeped overnight in water

Add salt and pepper to taste.

Place chicken, garlic, oregano in a bowl, add 2 Tbsp of olive oil and mix well. Place

aside for about 10-15 minutes.  Place a paella pan on burner and preheat. Add a little olive oil to pan.

When oil begins to shimmer, add the chicken mixture and cook, stirring often until 3/4 done.

Add shallots and cook until they begin to brown.  Then add peppers, chourico, green beans and quartered tomatoes (if using fresh tomatoes). Stir frequently until vegetables begin to soften. If using canned tomatoes add them at this point.  Add enough broth to mixture to reach the edge of the paella pan blend in.

From this point on, DO NOT stir the mixture any more.

Let mix simmer, continually replace liquid as it evaporates.

During last 10 minutes, add frozen peas to top of mixture, DO NOT mix in.

Paella is complete when moisture is completely absorbed, mixture thickens

and paella carmelizes slightly on the bottom of the pan.

(Even though there is no seafood in here, I still serve it with lemon wedges.)