Tasty Thursday

Take a culinary trip to the Iberian Peninsula and savor the experience! This week's feature recipe is from The Spanish Table by Steve Winston. Absolutely amazing!

Amontillado and Chicken Paella with Chorizo
1/4 cup Spanish olive oil
4 chicken thighs
1 large onion, chopped
1 tablespoon minced garlic
2 links Spanish-style cooking chorizo
2 cups Spanish short-grain Valencian rice, preferably bomba
1 cup medium dry Amontillado sherry
3 cups chicken stock

Heat the olive oil in a 12-inch paella pan and brown the chicken. Stir in the onions, sautéing until wilted, and then add the garlic, cooking another minute or two. Add the chorizo and cook until the fat is released. Then stir in the rice to coat and add the sherry. Bring to a boil. When the sherry is absorbed by the rice, add the stock, reduce the heat, and simmer until the rice is done, about 20–25 minutes.

Serves 4

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