July Haul + Skillet Paella

I'm beginning to think I might not be able to refrain from spending on clothing/accessories in a given month. Here's this month's haul:



As seen here, I finally got a new phone case to replace my old one and it is the Kate Spade New York Le Pavilion Polka-Dot Resin iPhone 5 Case, which I like a lot. It's much more sturdy and I like that I can see the gold backing through it. :)

The few times I've had paella, I wasn't crazy about it but I really do like this recipe for Skillet Paella a lot. :)


SKILLET PAELLA RECIPE

Ingredients:
4 oz chorizo
1 lb boneless, skinless chicken thighs, cut into 1" pcs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medum yellow onion, diced
1 red bell pepper, cut into strips
2 garlic cloves, minced
2 cups white rice (arborio or basmati)
5 cups low-sodium chicken broth
2 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
1 cup frozen green peas
1/2 pound medium shrimp, peeled and deveined
1 tablespoon freshly squeezed lemon juice
1/4 cup green onions, thinly sliced

Directions:
1. Heat a large skillet over medium heart. Saute chorizo until fat is rendered, about 5 minutes. Let drain on a paper towel.
2. Season chicken with salt and peper. Cook, stiring occassionly, until evenly browned, about 5-7 minutes.
3. Remove chicken, and add onion, red pepper, and garlic, and cook until tender, about 7 minutes. Stir in rice, and cook 2 minutes. Add broth, paprika, thyme, bay leaf, reserved chorizo and chicken, and additonal salt and pepper to taste.
4. Bring to a low boil, then reduce heat to a low simmer. Cover, and let cook 10 minutes. Stir in peas, shrimp, and lemon juice. If the rice is looking dry, add 1/4 cup water. Increase heat, cover, and let cook about 5 minutes. Sprinkle with green onions and serve.

Leaving you with the quote of the day, "The most important thing in communication is hearing what isn't said." -Peter Drucker

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