3 garlic cloves, coarsely chopped
1 – 14 ounce can of quartered artichoke hearts
1/2 cup spanish olives (green, stuffed or not)
Here is the step-by-step process I generally follow for weeknight paella. (Some of the ingredient preparations will be repeated in the step-by-step).:
You could use canned diced tomatoes, and your paella will still be divine.
(If you use roasted pepper from a jar, I won’t tell a soul!)
Wash, dry and chop the parsley.
At this stage, the flames of your Spanish campfire have settled down, and are providing an even, medium high heat.
Add 1 teaspoon sea salt.
Add the sliced chicken breast to the mix.
Sprinkle on a tablespoon of Pimenton De La Vera, a Spanish smoked paprika.
One of the significant time savers of this version, is that the boneless skinless chicken breasts are poached in the saffron broth at the end.
Traditionally, the bone-in, skin-on chicken pieces are sauteed at the beginning of the preparation.
While this does save quite a bit of time, I notice a little less flavor, and the rice is a little drier than I like. Here is what I do to make up for it:
Stir the mixture around so all of the colors and flavors are mixed.
Your Spanish campfire would be settling down to a high simmer heat now.
Allow it to gently bubble for another 1/2 hour (if you haven’t done so yet, please pour yourself a glass wine, or something refreshing now).
Lemon wedges, hot sauces and the garlic infused olive oil on the table will be be great additions to this dish.
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I am doing my bit to make sure the “test” of this business is successful, so hopefully they will be delivering to your doorstep soon!