My first encounter with Paella came last winter while attending the Baker Banked Slalom at Mt. Baker Ski resort in Washington. As soon as I tasted this flavorful goodness, I knew I would have to try and create my own.
Paella purists’ shutdown your computers or click to read another recipe, as this Paella won’t satisfy a traditionalist. No paella pan required, I prepared this dish in two pans instead of one and brought it together in half the time.
Fast forward to July and one hot Colorado summer and it’s hard to think back to downing bowls of paella in midst of snow storm but I’ve been wanting to try this one for a while—so I packed up my ingredients loaded up the boat and hit the water.
Bonus Tip: Don’t forget the pinot griot – this dish takes just a splash and the rest can be saved for your enjoyment.
¼ onion, finely chopped
Red peppers, sliced into bite size pieces
Salt and Pepper
Lemon wedges, to finish
1. Heat the oil in a frying pan and sauté onion for till softened. Add the peppers and garlic, pinches of salt and pepper and cook until peppers soften.
2. In a separate pot or pan, throw in paprika, add shrimp and sausage and the rice. Mix together while adding chicken broth and a pinch of Saffron and a splash of wine. Boil then reduce the heat and simmer until the rice is just tender and most of the liquid has been absorbed about 10 -15 minutes.
3. Add asparagus for a further 2–3 minutes until heated through. Stir in a handful of parsley and serve with a squeeze of fresh lemon.