Yesterday was shopping day. I usually shop on Wednesdays because it’s my day off, the farmer’s market is open, and I get my senior discount at Super Fresh. yeah… senior discount

I was shopping in the store last year sometime – on a Wednesday – and the cashier looked up at me, looked at my card, and added a little gold stamp on the back. I wasn’t sure whether to be insulted or pleased. I decided to be pleased.

But I digress…

We had a pretty full freezer from my last shopping trek, so I wasn’t looking for a lot of meats, but as I was walking by the meat area, I did spy some chorizo and some andouille sausage. I do like my spicy sausage, and the D’Artagnan sausages are the best. With no clear idea in mind, I added both to my cart. I would work out the details, later…

Later was this afternoon.

Going through some recipes, I found a Chicken and Chorizo Paella that sounded pretty good. I was missing a couple of ingredients, but as that has never stopped me before, I decided Paella was definitely going to be dinner tonight. Besides, it was another 20 minute meal. (And for all you folks out there who eat nothing but prepared, overprocessed food because you think you don’t have time to make dinner… well… this was less than 30 minutes, start-to-finish!) My stomach is smiling as I type this!

I substituted a couple of small pork chops for the chicken the recipe called for, and just left out the bell peppers. (I forgot to pick any up, yesterday!) I added a can of beans because, well… I like beans… and added a few generous shots of Tabasco, because i like Tabasco, too.

Here’s my recipe. I highly recommend it!

  • 1 tbsp olive oil
  • 3 small chorizo links, sliced
  • 2 boneless pork chops, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 tsp smoked paprika
  • 2 cups arborio rice
  • 1 pinch saffron threads
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 can sm red beans, drained
  • 1 can diced tomatoes
  • A few generous splashes of tabasco sauce
  • S & P to taste

Heat oven to 400°. Heat oil in a paella pan (or skillet). Add chorizo and pork and cook until browned. Add onion, and garlic. Cook about 3 minutes.

Add rice, paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add beans and tomatoes; stir to combine.

Transfer pan to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes.