Adapted from a recipe on www.spain-recipes.com
- 1/2 cup (4 fl. oz.) olive oil
- 3 skinless, boneless chicken breasts, cut into chunks
- 1 large onion, chopped fine
- 4 cloves garlic, minced
- 1 1/2 cups (12 oz.) rice
- 2 cups (8 oz.) broccoli florets, cut into bite-size pieces
- 3 1/4 cups (26 fl. oz.) chicken broth
- 1/4 teaspoon powdered saffron or a pinch of saffron threads
- 8 oz. uncooked shrimp
- 14 oz. canned asparagus tips or one generous handful of fresh ones
- salt and pepper, to taste
- 3/4 cup grated Manchego cheese
Heat the oil in a paella pan, or very large skillet over medium heat. Cook the chicken until browned on all sides. Remove the chicken from the pan and transfer to a dish. (This step can easily be done ahead.)
Add the onion and garlic to the paella pan and cook for 2 minutes. Add the rice, broccoli, broth, saffron, shrimp and cooked chicken.
Reduce heat to medium, cover, and cook for another 20 minutes.
Mix in the asparagus tips and salt and pepper to taste. Cook for 5 more minutes or until the chicken and rice are tender and the broth as been absorbed.
Remove teh pan from the heat, sprinkle with the Manchego cheese, and serve.
Serves at least 6.
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