Serves 4 - 6
INGREDIENTS
1 Cup white rice short grain
¼ Cup olive oil
½ Cup Chorizo sausage, sliced
1 Pound chicken breast, large diced
1 Red pepper, small diced
2 Cloves garlic, minced
1 Jalapeno pepper, fine diced
2 Scallions, fine diced
¼ Bunch Cilantro, chopped fine
4 Cups water and more as needed
1 Pound shrimp, shelled, deveined
Salt to taste
Pepper to taste
2 cups Tomato sauce or crushed tomato
1/4 cup Kalamata olives, halved
Sprigs Cilantro for garnish
INSTRUCTIONS
In a large pot, on high heat, add in the olive oil. When pot is hot, add in chorizo and chicken and sauté quickly until golden brown on all sides. Remove the meats and add in the peppers, chili and garlic and turn heat to medium high. Cook until caramelized. Pour the rice into the pan and coat it with the mixture. Add in the water, scallions and cilantro and stir until mixed well and turn the heat to high until the rice begins to boil. Add the meats, shrimp, tomato and simmer until the rice is cooked through and the mixture begins to thicken slightly, Add more water if needed. When the rice is done and right before serving add in the spinach puree and mix well. Spoon Paella into serving bowls. Place a sprig of cilantro on top with a couple of black olives. Serve warm.
