Paella is a Spanish treat often reserved for special occasions. This version layers the classic ingredients in a Mason jar. It’s a flavorful make-ahead lunch to take to work and heat up in the microwave. Feel free to use leftover chicken and/or shrimp. Check out the Tips if you’d like to add mussels, another traditional ingredient.
The Author Says: “Considered the national dish of Spain, paella is made with rice, chorizo, shrimp and chicken. This recipe is a deconstructed version, using similar flavors and layering them.” –Tanya Linton
Portable Paella Recipe
1-quart (1 L) wide-mouth Mason jar
1 cup (250 mL) water
1/2 cup (125 mL) long-grain white rice
1/4 teaspoon (1 mL) salt
4 saffron threads
1 teaspoon (5 mL) butter
1 Tablespoon (15 mL) olive oil
1/2 cup (125 mL) sliced red onion
1 cup (250 mL) chopped seeded tomatoes
1/4 teaspoon (1 mL) smoked paprika
1/2 cup (125 mL) cooked peas
1/4 cup (60 mL) finely chopped dry-cured chorizo
1/2 cup (125 mL) cold shredded cooked chicken
4 cold cooked medium shrimp
1/4 cup (60 mL) chopped fresh parsley
In a medium saucepan, bring water to a boil over high heat. Stir in rice, salt, and saffron. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender and water is absorbed. Remove from heat and stir in butter, fluffing rice with a fork. Let cool completely.
Meanwhile, in a medium skillet, heat oil over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Stir in tomatoes and paprika. Cook, stirring, for 2 to 3 minutes or until tomato juice has evaporated. Let cool completely.
Layer onion mixture, rice, peas, chorizo, chicken, shrimp, and parsley in jar. Seal jar and refrigerate for up to 1 day.
When ready to serve, remove lid and microwave on High for 3 minutes or until warmed through.
Yield: 1 serving
• Traditional paella includes cooked mussels. If you want to add them, remove the cooked mussels from the shells and refrigerate overnight. Add them to the jar on top of the shrimp.
• Use caution when removing the jar from the microwave, as the glass could be quite hot.
• Cooked meat and shellfish, such as the chicken and shrimp in this recipe, should be eaten within 3 days of when they are cooked. If using leftover chicken and shrimp, make sure their total storage time does not exceed 3 days.
Recipe Source: “150 Best Meals in a Jar: Salads, Soups, Rice Bowls and More” by Tanya Linton (Robert Rose)
Reprinted with express permission.