Paella

Paella, the heart of Spanish tradition, blends saffron-infused rice, seafood, meats, and vibrant veggies, enriched by the touch of Colli Siciliani olive oil, a Mediterranean symphony in every savory bite.

Ingredients:

• 2 cups Bomba or Arborio rice

• 4 cups chicken or vegetable broth

• 300g chicken thighs, diced

• 200g chorizo sausage, sliced

• 200g shrimp, peeled and deveined

• 1 onion, diced

• 4 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup green peas

• 1 teaspoon smoked paprika

• 1 teaspoon saffron threads

• Salt and pepper to taste

• Colli Siciliani organic olive oil

Instructions:

1. In a paella pan or large skillet, heat Colli Siciliani organic olive oil over medium heat. Add diced chicken and cook until browned. Remove and set aside.

2. In the same pan, add chorizo slices and cook until slightly crispy. Remove and set aside with the chicken.

3. Add more olive oil to the pan if needed. Sauté diced onion until translucent, then add minced garlic and sauté for another minute.

4. Stir in sliced bell peppers and cook until slightly softened.

5. Add rice to the pan and stir to coat the grains with the oil and vegetables.

6. Pour in the chicken or vegetable broth. Add saffron threads, smoked paprika, salt, and pepper. Stir gently to combine.

7. Arrange the chicken, chorizo, shrimp, and green peas over the rice mixture. Press the ingredients slightly into the rice.

8. Reduce heat to low and simmer without stirring for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. (You can cover the pan with foil or a lid during this process.)

9. Once done, remove from heat and let it rest for a few minutes.

10. Drizzle with a generous amount of Colli Siciliani organic olive oil before serving to enhance the flavors and enrich the dish with the Mediterranean essence.