This is a classic recipe from Spain. Paella is said to refer to the actual pan that the food is cooked in. A large flat round pan with shallow sides. Everything in the dish is cooked in one layer. It is cooked by adding ingredients bit by bit to create a colorful and flavorful mélange of epicurean excitement.

• 6 – KOL Foods Chicken Drumsticks (or Thighs or Wings, if you prefer)
• 4 – KOL Foods Chicken Dark Meat Fillet (use Breast Fillet if you prefer)
• 2-3 KOL Foods Andouille Turkey Sausages (if you prefer a beef option, try our Mexican Chorizo instead!)
• Kosher Salt
• Granulated Garlic
• Turmeric
• 1 Tbs sweet or spicy smoked Paprika
• 6 Bay leaves
• ¼ tsp. Saffron threads
• 2-3 Lemons, quartered
• 1/2 cup of white wine, good enough to enjoy
• 1 cup of Valencia rice
• 1 Sweet onions, diced
• 1 Red bell pepper, diced
• 1 head of garlic, peeled
• 2 cups of KOL Foods Poultry Bone Broth or Chicken Bone Broth
• 1 – 2 cups of fresh or frozen organic peas
• 1 cup of grape or cherry tomatoes, halved
• Olive oil
• Cilantro

I start by heating the pan up on my biggest burner. You can even use your BBQ grill for this. If you do it will add a bit of smokiness to the dish, which is an added bonus. Put a layer of olive oil in the bottom of the pan and then add your onions and peppers. While they start, cut your sausage on a bias so that you get slices that are about ¼ of an inch thick. Add them right away.

I want to mention that I use KOL Foods chicken and sausage because there’s no antibiotics, no growth hormones and these birds are just plain healthier, both for themselves and for you. They’ve lived a free-range life, with no stress. The sausage has no filler and junk in it as well. No sodium nitrates and other chemicals, just fresh herbs and spices.

Now, season your chicken with the kosher salt, granulated garlic and turmeric. Once the onions and peppers have gotten a little shimmer, put them toward the side of the pan and add the chicken. You want to brown the meat in this step, not cook it all the way. Make sure your heat isn’t too hot, because you want to make sure you get all of the pan scrapings up for this dish.

Now, put the chicken to the side to make a space for the rice. Add a little more olive oil and then the garlic and rice to the middle of the pan. You want the rice to develop a little color and crispiness. It’s important to use paella rice like Valencia. The rice should not get mushy like a risotto. Once a bit crispy, add the chicken stick and wine to the pan. Then add the saffron, bay leafs and paprika. Let it cook for about 10 -20 minutes until most of the liquid is absorbed. You do not need to cover the pan.

Now add the peas and tomatoes to the mixture. Give the peas enough time to come up to temperature, but not enough to become too soft. Now garnish with some fresh cilantro and lemon wedges.

To serve, put the pan in the middle of the table and let everyone take a portion into their plate, they can squeeze the lemon wedge into their portion and enjoy. I like to serve a fresh seasonal green salad with it. I compliment with a glass of chardonnay.

This recipe has become a family favorite, especially for during the week. Cook it, serve it, eat it and then you’ll be sure to say, "que rico . . . muy sabor!”

L’Chaim . . . Avi