Ella Campestre (peasant Paella)

Ella Campestre (peasant Paella)


  • 2 cups chicken broth with 3 saffron threads
  • 1 pound chicken breast, cut into bite sized cubes or 1 chicken cut into 12 pieces
  • 3 Tb. olive oil
  • 1 onion, minced
  • 1 med. tomato, peeled, seeded and chopped
  • 1 cup rice
  • 8 - 10 oz shrimp
  • 1 cup peas
  • 1 sprig parsley, chopped
  • 6 oz.s pepperoni, sliced (or aged chorizo)
  • 2 cloves garlic
  • 2 - 3 Tb chopped pimientos
  • 1 tsp tumeric or 3 threads saffron
  • 1 teaspoon Paprika
  • Salt & Pepper


If using saffron, make an infusion with the saffron threads in the chicken stock. Heat the frying pan and add the oil. Quickly saute the chicken till golden on all sides, remove to a platter. Add the onions, garlic, tomato, and saute until tender. Add the tumeric, and paprika, cook slightly. Add rice and saute briefly to coat well. Pour on the broth, s & p to taste. Add the chicken, peas, shrimp, and stir to mix well. Sprinkle parsley on top. Place sliced pepperoni in a decorative design on top. Cook over medium heat, uncovered, for 15-20 minutes, until rice is done and liquid absorbed. You can move the pan on the burner, but do not stir. The paella pan is usually quite large, at least 12 inches in diameter.

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