I make no claims to be an expert in paella making, in fact I’ve only attempted to make an authentic version once, and it turned out just ok. I much prefer to put an Italian twist on my own version of paella. You see I’m not such a big fan of saffron, which so happens to be one of the star ingredients in traditional paella. It’s not that I dislike it, I just hardly ever cook with it, so it’s not really a “go to” spice for me.
So instead of flavoring my rice with saffron which by the way produces a beautiful color and unique flavor, I like to flavor my rice with a roasted red pepper puree. Not conventional, but it does taste amazing and it creates a beautiful golden red color to the rice.
In the past I’ve made and posted here on my blog, an all Vegetable Paella, a great party dish, main course or side. This time I wanted to change it up and do something different by adding a mix of Italian sausage and chicken, some red and yellow peppers and broccolini.
After you saute your onions and garlic you add in your rice with red pepper puree and then spread and flatten the rice to cover the bottom of your pan. I use a wide 14″ paella pan with a hard anodized bottom. Now have some fun and place and arrange creatively all your colorful ingredients around the pan. The last thing you do is carefully ladle warm broth on top of everything.
Paella is the perfect party dish, put it in the middle of your table and everybody digs in! I can’t wait until the snow melts because the next one I make will be out on my grill. maybe with some seafood.