Paella and Tostones!

I have always, always wanted to try spanish paella. My husband has always wanted to try plantains (tostones!) Tonight was the night. I planned on cooking the plantains, and googled "cuban recipes" paella came up in my search. Although traditionally spanish, it was close enough for me!

I had mostly everything I needed on hand, sans the chorizo and specialty rice. I had short grain japanese rice, and after my last rice failure (mexican rice, still working on that one!) using the wrong rice, I wasn't taking any chances! I went to Trader Joe's and found a very short grain Aborilla rice.

I thought long and hard about using chorizo. The last time I had chorizo, the smell of it cooking made me nauseas. I generally like sausage, but NOT chorizo!!! I really wanted to stay authentic, but decided on substituting with hot italian sausage instead. Yes, I caved.


My son, Bodie came home from school just as I was gathering my ingredients. What a great opportunity to teach him how to make Paella as well! He loves cutting the meat and veg, so I had him start with that. He diced the onions and red peppers while I chopped the chicken and sausage.

First, he added olive oil, garlic, onion and peppers. Cook until translucent. He then added the chicken and sausage and spices. The dish is becoming so incredibly fragrant at this point! He cooked on med-high heat slightly browning. He added rice and cooked it dry for a couple of minutes, coating in the pan oils.

he added two cups of rice and 1 quart/4 cups of chicken stock. Bring to a boil and reduce to simmer. Add shrimp, laying on top. Simmer, covered for approx 20 minutes.

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