Rach-aroni Paella

{"handle":"rach-aroni-paella","title":"Rach-aroni Paella","seoTitle":"Rach-aroni Paella","image":"https://images.ctfassets.net/vmuke7sdou62/5CsG3GOUJPgl4jey7yQaRh/da9ba72669c3320ddb2c11b28b8d1b5a/MTI1NjQyNzQzOTIwNzczMTMw.jpg","ingredients":"

• 3 cups chicken broth
• 2 pinches saffron threads
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons butter
• 2/3 cup 1/2-inch pieces vermicelli pasta or spaghetti (a couple generous handfuls)
• 1 onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 1/2 cup long-grain white rice
• 2 tablespoons fresh thyme, chopped or 1-1/2 teaspoons dried thyme
• 1 teaspoon ground turmeric (1/3 palmful)
• 1 teaspoon sweet paprika (1/3 palmful)
• 1 pinch ground cinnamon
• Salt and pepper
• 1/2 pound peeled, deveined medium shrimp
• 1/2 pound frozen peas
• 1/4 cup flat leaf parsley, chopped
• 1/4 pound Spanish chorizo sausage, cut into cubes or sliced into half-moons
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1/3 cup white wine or dry sherry

","preparation":"

In a medium size saucepan, keep the chicken broth and saffron warm over medium-low heat.\n\nMeanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, one turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2-3 minutes. Add the onion and garlic and cook until softened, 2-3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley and cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2-3 minutes.\n\nIn another skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.

","tags":"30 Minute Meals,dinner,Every Day with Rachael Ray,fish and seafood,lunch,pasta,pork,poultry,rice, grains and breads,sauté,simmer,Valentines Day,vegetables","publishDate":"2009-11-20T08:00:00Z","status":"Pending","author":"rachael-ray"}