Don’t look now but the “Pistola” aka Alberto Contador, is wearing the Yellow Jersey and leading the Tour de France! Man, what a bummer for everyone rooting for Lance….. or Andy Schleck….. It is really turning out to be “the summer of Spain” in the sports world after the Spanish winning the World Cup, Raffa Nadal winning Wimbledon and what now looks like Contador winning the Tour de France. However, don’t hand the podium girls to the Pistola just yet there is still a lot of racing to go and Andy Schleck is only 8 seconds off the lead.
Lance looking back to the future
Chicken and Chorizo Paella
Ingredients
1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and ground pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
1 pound Spanish style chorizo links, cut to pieces (try to get the good stuff, don’t skimp here!)
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service
Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.A large cast iron skillet would work here. Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.
Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.
