Sunday night Paella

Sunday night paella....recipe below photos...

Photos: Marge Ishmael

Mark Oreglia's Spanish Paella (serves 4):

1 1/2 cups chicken broth with a pinch of saffron (heated)
2 cups of pearl rice
4 chicken thighs and 4 chicken drumsticks
4 large shrimp (in shell)
4 inches of chorizo (Spanish sausage) diced
1/2 Spanish onion (chopped coursely)
1/2 Red bell pepper (diced)
1/2 Green bell pepper (diced)
1/2 16 oz can of fire-roasted tomatoes
1 cup of frozen peas
1 cup Sofrito *
2 tablesp. virgin olive oil

Make BBQ fire with a good amount of hardwood added to coal. Saute the chorizo in paella pan in 2 tablespoons of olive oil - set aside.
Saute chicken in pan for 10 mins. - set aside on BBQ grill.
Saute onion and peppers until soft and then add chorizo.
Add the rice and 1/2 cup of white wine or saki, coating the rice in the wine.
Add the Sofrito, tomatoes, chicken and saffron broth (in stages).
When rice is almost soft, add peas and shrimp and cook for another 5-10 mins.
TOTAL COOKING TIME = 30-40 mins.

*Sofrito can be bought ready made or can be made as follows:
1/2 Spanish onion (diced)
1/2 red pepper (or a banana pepper)
4 garlic cloves (large)
2 small tomatoes
1/4 bunch of cilantro/coriander
1 tablesp. dried chipotle pepper (if you did not use a banana pepper)

Puree in a food processor. Use half on paella and freeze the rest.

OPTIONAL: Green olives and a can of corn can be added.