Spanish Valenciana Paella with Grilled Nectarines
A classic Spanish dish from the Valencia region, paired with the sweetness of grilled nectarines. This paella recipe serves a crowd and is perfect for a summer evening.
Ingredients
- ●1 pound, sliced Valenciana SausageSpanish chorizo or morcilla can be substituted
- ●1 pound, boneless and skinless Uncured Chicken BreastWhite meat is used to keep the dish lean
- ●2 cups Spanish RiceCalasparra rice or other short-grain rice is best
- ●1 can (14 oz), drained and chopped Artichoke HeartsCanned or fresh artichokes can be used
- ●2, sliced Roasted Red PeppersFresh peppers can be roasted in the oven
- ●4, sliced Grilled NectarinesGrilled to perfection and served on top
- ●1 large, diced TomatoFresh or canned tomatoes can be used
- ●2 cloves, minced GarlicUse fresh garlic for the best flavor
- ●1/4 cup Olive OilUse a high-quality extra-virgin olive oil
- ●1 tsp Smoked PaprikaA key ingredient in traditional paella
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the sliced Valenciana sausage and cook until browned, about 5 minutes.
- 3
Add the chicken breast and cook until browned on both sides, about 5-7 minutes.
- 4
Add the artichoke hearts, roasted red peppers, and diced tomato.
- 5
Stir in the smoked paprika and cook for 1 minute.
- 6
Add the Spanish rice to the skillet and stir to combine.
- 7
Cook for 2-3 minutes or until the rice is lightly toasted.
- 8
Add 2 cups of water to the skillet and bring to a boil.
- 9
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked.
- 10
While the paella is cooking, grill the nectarines slices until caramelized.
- 11
Serve the paella hot, topped with grilled nectarines and fresh parsley.