This month I am sharing a very simple yet tasty paella recipe.
2 tablespoons olive oil
3 cups rice.
6 cups chicken broth
Half teaspoon saffron
1 teaspoon chopped garlic 8 oz. halibut cut into cubes.
8 oz. large shrimp
8 oz. linguica
1⁄2 cup chopped green onions
1 cup chopped tomato
1 cup sliced mushrooms
Salt and pepper to taste
In a large paella or sauté pan on high heat, add the oil and the rice and cook until the rice is golden brown.
Then add the garlic, the saffron, and the linguica, and cook for a few seconds; add the chicken broth and cook for about 10 minutes.
Add salt and pepper as needed. Turn the heat to low and add the rest of the ingredients, put a lid on the pan or, if you prefer, put it in a 400-degree oven for about 15 minutes
Finally, let the paella rest for a few minutes before serving it — and enjoy.
Antonio Villagomez is head chef and owner of Cilantro’s restaurant and catering in Yuba City.