Savory Meat Lover's Paella
Inspired by a delightful dining experience in Saint Augustine, Florida, this dish brings a hearty twist to the traditional Spanish paella. For those who prefer meats over seafood, this recipe combines tender chicken, succulent skirt steak, and spicy chorizo to create a comforting and flavorful meal. It's perfect for gatherings and sure to impress even the most discerning palates. Customize it to your taste with optional additions like pimentos, olives, shrimp (for the seafood fans), or a dash of cayenne for extra heat.
8
Servings
525
Calories
14
Ingredients
Ingredients
boneless skinless chicken tenderloins
1 lb (cut into 1-inch cubes)
chorizo sausage
1/2 lb (sliced diagonally)
skirt steak
1 lb (cut into strips)
red bell pepper
1 (diced)
frozen peas
1/2 cup
minced garlic
2 tablespoons ((fresh or jarred))
medium grain rice
2 1/2 cups
chicken stock
4 cups
red onion
1 medium (diced)
saffron
1/4 teaspoon
turmeric
1/4 teaspoon
salt
to taste
pepper
to taste
olive oil
2 tablespoons
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season chicken cubes with salt and pepper, and cook until browned and cooked through, about 10 minutes. Remove from skillet and keep warm.
3
In the same skillet, add another tablespoon of olive oil if needed. Brown the skirt steak strips for about 5 minutes until medium rare. Season with salt and pepper. Remove from skillet and keep warm.
4
In a large paella pan or an enamel/cast iron dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion, minced garlic, diced bell pepper, and sliced chorizo. Sauté until onions and peppers are softened and the chorizo is browned, about 10 minutes.
5
Add the medium grain rice to the pan, stirring to coat in the oil and distribute evenly. Pour in the chicken stock, and add the saffron and turmeric. Stir well and bring to a boil.
6
Gently fold in the cooked chicken, skirt steak, and frozen peas, ensuring they are evenly distributed throughout the rice.
7
Transfer the pan to the preheated oven and cook for 20-30 minutes, or until the rice is tender and the liquid has been absorbed.
8
Remove from the oven, let it sit for 5 minutes, then fluff the rice gently before serving.
9
Serve hot, optionally garnish with sliced green onions or pimentos if desired.
Nutrition Information
20g
Fat
56.25g
Carbs
28.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Meat Lover's Paella?
Savory Meat Lover's Paella is a hearty twist on traditional Spanish paella that replaces seafood with chicken, skirt steak, and chorizo.
Where did the inspiration for this recipe come from?
The recipe was inspired by a delightful dining experience in Saint Augustine, Florida.
How many people does this recipe serve?
This recipe makes 8 servings.
What types of meat are used in this paella?
It uses boneless skinless chicken tenderloins, skirt steak, and chorizo sausage.
Can I add seafood to this recipe?
Yes, you can customize the dish by adding shrimp for seafood fans.
What kind of rice is best for this paella?
Medium grain rice is used for this recipe to achieve the right texture.
How many calories are in one serving of Meat Lover's Paella?
There are 525 calories per serving.
What is the protein content per serving?
Each serving contains 28.75g of protein.
How much fat is in a single serving?
There is 20g of fat per serving.
What are the total carbohydrates per serving?
Each serving has 56.25g of carbohydrates.
What vegetables are included in the dish?
The dish includes red bell pepper, red onion, and frozen peas.
How should I prepare the chicken?
The chicken tenderloins should be cut into 1-inch cubes.
How should the skirt steak be prepared?
The skirt steak should be cut into strips.
What is the recommended preparation for the chorizo?
The chorizo sausage should be sliced diagonally.
What temperature should the oven be set to?
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Can I cook this in a Dutch oven?
Yes, you can use an enamel or cast iron Dutch oven if you do not have a paella pan.
How long do I cook the chicken in the skillet?
Cook the chicken for about 10 minutes until browned and cooked through.
How long should I brown the skirt steak?
Brown the steak for about 5 minutes until it reaches medium-rare.
What spices give this paella its color and flavor?
Saffron and turmeric are added to the chicken stock for color and depth of flavor.
What is the ratio of rice to chicken stock?
Use 2 1/2 cups of medium grain rice with 4 cups of chicken stock.
How long does the paella need to bake in the oven?
Bake for 20-30 minutes or until the rice is tender and the liquid is absorbed.
How long should the paella rest after baking?
Let it sit for 5 minutes before fluffing the rice and serving.
What are some optional garnishes for this dish?
You can garnish the paella with sliced green onions or pimentos.
How can I make the paella spicier?
Add a dash of cayenne pepper for extra heat.
When do I add the frozen peas?
Fold the frozen peas into the rice along with the cooked chicken and steak before putting the pan in the oven.
What type of onion is used in this recipe?
One medium red onion, diced, is used for this recipe.
How much garlic is needed?
The recipe calls for 2 tablespoons of minced garlic.
What oil is used for sauteing?
Olive oil is used for browning the meats and sauteing the vegetables.
Can I add olives to this dish?
Yes, olives are an optional addition that can be added to customize the flavor.
How many total ingredients are listed in the recipe?
There are 14 ingredients required for this Savory Meat Lover's Paella.