Over the weekend David had the brilliant idea of making individual servings of Paella and to simply simplify what can be a very complex recipe. He absolutely did that and more. What David prepared for us last night was the BEST Paella I've ever tasted...AND it couldn't have been any easier to prepare. This is an exotic dish that is sure to please most everyone. Thank you my sweet love for always sharing your creativeness with us all!
6 individual tin bowls, greased with a little olive oil
2 packages Vigo Saffron Yellow Rice 10 oz each1-1/2 cups cooked chicken, shredded (a store-bought rotisserie chicken works well)
3 - 4 chorizo sausages, taken out of casings, browned with some chopped onion
24 raw shrimp, peeled and deveined (save the shells)
1/3 cup yellow onion, chopped
1/3 cup green pepper, chopped
4 cups chicken broth
12 saffron threads steeped in broth
Fresh parsley, chopped for garnish
Lemon wedges
Tabasco
Bring the saved shrimp shells to a boil in the chicken broth to help make a fish-like stock. Simmer on low for 10 minutes or so.*
In the meantime layer the rice in the tin bowls, top with a little chicken, chorizo, onion, pepper and 4 shrimp, divided evenly into each bowl. Pour stock over each serving, again dividing evenly. Submerge 2 saffron threads into each serving. Cover with heavy foil and place on a grill preheated to medium. Cook for about 30 minutes, keeping a close eye that the Paella bowls aren't browning too much and that the desired "crust" is formed. Plate each serving by turning each tin upside down into a bowl garnishing with chopped parsley. Serve with lemon wedges and Tabasco on the side.
*Usually when we make a stock of any kind we add a few whole pepper corns, a couple of whole cloves, a little chopped onion, celery, carrots and garlic. But the point of this recipe is to make it easy, so this process can be ignored entirely.
**You could freeze individual servings for up to 6 months to make for a quick-fix, homemade meal.
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