Hold on to that left-over paella, folks! Dini shows us how to repurpose paella for a delicious breakfast.
2 tablespoons olive oil
6 ounces chorizo (spicy or mild), small dice
1 medium onion, small dice
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1 1/2 cups shredded carrots
2 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons paprika
2 cups jasmine rice
4 cups vegetable stock
Zest and juice of 2 lemons
1/2 cup kalamata olives, roughly chopped
1/4 cup scallions, thinly sliced
1/2 cup parsley, chopped
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Heat the olive oil in a heavy-bottomed pot, and saute the chorizo and onions until golden brown, 5 minutes. Add the carrots, chicken and spices and saute another few minutes until chicken is partially cooked.
Add in remaining ingredients and mix together. Bring to a boil and immediately lower to a simmer. Cook covered 20 to 30 minutes until the rice is cooked through and all the stock has been absorbed. Serve hot.
2nd Use for Recipe: Paella With Fried Egg Breakfast Ingredients: Leftover paella 1 egg Method: Heat leftover paella in a frying pan and place on plate. Fry an egg and serve on top for breakfast.