I am all for simple
meals, especially meals that do not require a lot of work. Since there is a
newborn in the house right now I am pretty much relying on simple recipes {no
brainers} to get me through these first couple of months until I get some real
sleep again. Believe me – no one wants me to be trying to make difficult dishes
right now. My pregnancy-brain has turned into mother-of-a-newborn brain and although
it is pretty entertaining it is also quite annoying
Needless to say I will
be sharing more simplified, yet still delicious, recipes with you for the next
couple of months. Then we can re-evaluate my mother-of-a-newborn brain and see
if I can handle more complex recipes again. And now that I have taken a lovely
detour into Laura-land {as my husband so lovingly refers to my off topic ranting},
here is a super simple paella recipe for your enjoyment.
What you need:
1 1/3 cups chicken
broth
1/2 teaspoon paprika
1 Tablespoon olive oil
Salt & Pepper to
taste
1/4 cup pimento
stuffed green olives
1/2 diced green pepper
1 cup uncooked Spanish
rice mix
3 boneless skinless
chicken thighs
10-12 peeled deveined
large shrimp
How to Make It:
Preheat oven to 400
degrees
Combine the chicken
broth, diced green peppers, olives, shrimp, paprika, and Spanish rice in a
disposable tin foil container {I use 8x8 pans}. Mix.
Cut up the chicken
thighs and add them to the top of the paella/Spanish rice mixture.
Drizzle the olive oil
over the chicken and sprinkle with salt and pepper {lightly}.
Seal the pan with tin
foil and bake for 30 minutes.
Take the paella out of
the oven and flip the chicken over. Cook for another 15 minutes.
I use a foil 8x8 baking
pan for this dish. This is a great camping dish since it can be made in
disposable containers and requires no real advanced prep-work. I really loved
this dish and thought it was incredibly easy to make. It was a pretty simple –
yet very flavorful meal.
Have you ever had Paella?
This recipe is linked up at Delicious Dish Tuesday and Friday Food Frenzy:
