My uncle, John Sebastian, decided to make paella after he tasted the dish at a specialty restaurant and suspected he could do better at home. Although he had never made the dish before, his first time proved successful.
“I had five restaurant-savvy guests for dinner and they thought it was one of the best paella ever," he said. "Everything could be cut with a fork and the rice just melted in your mouth.”
Not bad for a guy who owns an insurance company!
John Sebastian’s Paella With Organic Chicken, Shrimp and Mushrooms
- 3 cups rice
- 3 cups water
- 3 cups chicken broth
- 1 14 oz can diced tomatoes
- 2 lbs mushrooms chopped
- 3 lbs organic chicken thighs cut into 1 inch pieces
- 2 1/2 lbs fresh shrimp, cleaned and butterflied
- 3 bell peppers chopped
- 3 onions chopped
- 1 cup minced garlic (or to taste)
- 1 Tbs black pepper
- salt to taste
- 2 cans (14 oz) diced tomatoes
- 2 chopped seeded jalapeno peppers
- cayenne pepper to taste
- one cup fresh parsley
- Olive oil
Saute chicken in as little oil as possible in paella pan. Put aside and dump any fat. Saute mushrooms with the same method, put aside and reserve liquid.
Saute onions, garlic and peppers until soft. Add salt, black pepper, canned tomatoes, parsley and cayenne. Simmer for 10 to 15 min.
Add the first four ingredients and the reserved mushroom juice to a separate pot and bring to boil, then simmer covered til done, about 45 min.
Let the rice stand a few minutes, and add the shrimp to the Paella pan and cook on medium until shrimp are almost done.
Add chicken and mushrooms until shrimp are tender and mix all with the rice in the paella pan. Serve in the pan topped with fresh parsley.