This may surprise you all, but I am not currently the best cook in my family even though I went to school to do it professionally. My brother-in-law is, he puts me to shame. The natural talent and love he has for cooking is awesome, and I love seeing it first hand when I get to visit them. Marc and I were just there over Memorial Day weekend and one night for dinner he whipped up a gorgeous paella. It wasn’t traditional, but man was it incredible. He based it on the paella they make at The Lazy Goat, one of the best restaurants in Greenville, SC. We all went there frequently before they moved. They had the Lazy Paella, which was their seafood version and the Even Lazier Paella, which was meat and chicken. They always split the Even Lazier Paella since my sister doesn’t eat seafood. She’s weird but I love her dearly anyway, ha! Anyway, he sent me his recipe and I had to make it this week!
I couldn’t wait to dive into a huge bowl of this stuff! Once I did I was pretty proud of myself. The rice was gorgeously fluffy and tender and all of the savory sausage and chicken made it so hearty. The spices and aromatics made it so incredibly flavorful. It was pretty fun to recreate a recipe from my brother-in-law, it made me feel like I was back down visiting them and having great family times. Hope you all love it too! xoxo
Even lazier paella is an incredibly flavorful and easy to make version of the Spanish classic! It's loaded with chicken, sausage and veggies.
- 1 dash olive oil
- 1 pound ground sweet Italian sausage
- 2 pounds boneless, skinless chicken tenders diced small
- 2 tablespoons red wine
- 2 ounces fresh green beans
- 6 cloves garlic minced
- 1 whole onion diced small
- 1 whole red bell pepper seeded and diced small
- 2 stalks celery diced small
- 2 pinches saffron
- 1 pinch salt
- 1 pinch freshly cracked black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 can diced tomatoes 28 ounces
- 2 cups long grain rice
- 2 1/2 cups chicken stock
Get out an enormously wide and deep skillet or paella pan that can hold many pounds of food. Heat the olive oil in it over medium high heat and cook the sausage in it until browned, breaking it up as it cooks. Remove it to a large plate. Cook the diced chicken next until completely cooked through in that bit of grease left behind by the sausage. Remove it to the plate with the sausage. Pour the wine into the pan to deglaze it, scraping up the brown bits. Then add the green beans, garlic, onion, bell pepper and celery. Let them cook and get fragrant for a couple of minutes in the wine. Stir the chicken and sausage back in.
Season the whole mixture with the saffron, salt, pepper, cumin and cinnamon. Then add in the diced tomatoes and rice and let it come to a gentle simmer while you make sure the rice gets stirred in well. Pour in the chicken stock and let it come to a simmer. Cover the pan with its lid and turn the heat to medium low. Let everything cooking in the liquid until the rice absorbs it and is completely tender, which takes about 30-35 minutes. Stir it a couple of times during the simmering so that the bottom doesn't completely burn. When it's done, serve in pretty bowls immediately! It also makes great leftovers.