Making a shopping list right now. I think this will be Monday’s evening meal. Thank you, Katherine! 🙂
This is what we had for dinner last night, and it was surprisingly quick and easy – a great weeknight meal. It’s a Spanish classic, as I’m sure you already know, and the meat can be replaced with 1 lb shrimp for a seafood version, or 1-1/2 lbs ripe tomatoes, cored and cut into thick wedges, for a vegetarian version.
Ingredients: 3-1/2 cups stock or water; pinch saffron threads; 3 tbsp olive oil; 2 bone-in, skin-on chicken thighs; 2 tbsp chopped garlic; 1 medium onion, chopped; 8 oz Spanish chorizo or other cooked or smoked sausage; 2 tsp smoked paprika; 1/2 cup dry white wine; 1/2 cup tomato puree; 2 cups short-grain rice, such as Arborio; chopped fresh parsley for garnish
1. Heat the oven to 450 F. Warm the stock with the saffron in a small saucepan. Put the oil in a 10- or 12-inch ovenproof skillet over medium-high…
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