Barefoot Paella

Last night I made the BC's Easy Lobster Paella. Only mine was far less fancy, because I left out the lobster and just added extra kielbasa. True to its name, this was very easy to make. I made it even easier by cooking it entirely on the stove, instead of transferring it back and forth from the stove to the oven to the stove again, as in the original recipe. It seemed to work just fine.

Easy Kielbasa Paella
recipe adapted from Barefoot Contessa's Easy Lobster Paella
1/4 cup olive oil
2 chopped yellow onions
2 red bell peppers, sliced into 1/2-inch strips
6 cloves garlic
2 cups white basmati rice
5 cups chicken stock
1/2 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1.5 pounds kielbasa, halved lengthwise and sliced 1/2-inch thick
10 oz. frozen peas
1 tablespoon minced fresh flat-leaf parsley leaves

Heat oil in a 5-quart pot or pan. Add the onions and cook over medium heat for 5 minutes. Add the bell peppers and cook for 5 more minutes. Add the garlic, and cook for 1 more minute. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper, and bring to a boil. Cover the pot and allow to cook for 15 minutes. After 15 minutes, uncover pot and stir gently. Check that rice is not sticking to the bottom of the pot, and lower heat if necessary. Cook uncovered for 10 more minutes, or until the rice is fully cooked.

Turn off the heat and stir in the kielbasa and peas. Cover the pot and allow paella to steam for 10 minutes. Sprinkle with parsley and serve.

In the original recipe, 1/3 cup of Pernod is added right before the kielbasa and peas (and lobster). I skipped this step (not crazy about the licorice flavor). I wanted to substitute some white wine, but all I had open was a bottle of Zeller Schwarze Katz, which I thought would be a bit too sweet. Next time I make this, I'll be sure to have a bottle of Pino Grigio around.