While this classic Spanish dish Paella, originated as a ordinary farmers work lunch, this version is far from ordinary. I cant think of a better way to honor Saint Teresa of Avilas Feast day.
Teresa of Avila was born on March 28, 1515. At an early age Teresa was fascinated by the accounts of the lives of the Saints. She lost her mother when she was fourteen and this grief caused her to develop a deeper devotion to the Virgin Mary.
She was sent to a convent as a teenager and became ill. She began to have visions. She entered the Carmelite order in 1535 when she was 18 years old. The order was supposed to be a cloister order but it was very lax. Theresa with the blessing of Pope Pius IV worked to reform the Carmelite order.
Before her death in Alba Spain on October 15, 1582 at the age of 67, she founded 32 reformed convents.
Saint Teresa is the patron Saint of Headache sufferers.
40 years after her death she was canonized by Pope Gregory XV in 1622.
Looking for other Paella recipes check out The Wiser Shopper. I love that she made homemade Chicken stock. Dang and I just used the canned stuff.
Chicken Paella
Ingredients:
4 bone in chicken thighs
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 small onion diced
1 garlic clove minced
4 tablespoons hot water
1 teaspoon saffron
1 teaspoon cumin
2 cups arborio rice
3 cups chicken stock
1 can pigeon peas
Directions:
Pat chicken dry and salt and pepper your chicken. In your paella pan or dutch oven heat the 2 tablespoons olive oil over medium heat. Brown chicken skin side down for about 5 minutes or until it browns nicely. Turn the chicken over and brown the other side for about 2 minutes. Remove the chicken to a plate and add the onions to the pan. Allow to cook for about 3-4 minutes and then add the garlic. saute another minute. In a small bowl combine the hot water and saffron. I used hot water from the tap. Allow the saffron to dissolve in the water, then add the cumin. Mix to combine. Pour the spice mixture into the paella pan and add the rice, chicken stock and peas.
Mix it all together. Turn heat to high and allow rice to begin to boil. Turn heat to the lowest setting. Add the chicken pieces to the pan.
Cover the pan tightly with foil and allow to cook on the stove top for 30 minutes. Remove foil and check to see if chicken is cooked through. Serve family style so everyone can enjoy it.
Peace be with you,
Veronica
