Foodie Friday-Spice Up Your Life

Watching the Spice Girls revering comeback earlier this week really reminded me that everyone needs a little spice in their life once and a while.  Some studies show that there are many health benefits to adding a little spice to your meals, most of which center around the compound capsaicin, the ingredient which makes chili peppers hot.  Capsaicin is believed to speed up the metabolism promoting weight loss, open the sinuses, encourage expectoration, and can be beneficial to the brain and nervous system (source). 

I generally love spicy foods, and love to experiment by cooking with different spices from different cultures.  Not to mention it’s fun to cook something completely different, and well, spice things up.  This week, I was so glad I did, the result was this delicious recipe for Spicy Spanish Paella!

Spicy Spanish Paella
Spice Up Your Life!
Difficulty: 3.5/5

2 chicken breasts, skin removed and cut into large chunks 
2 Spanish chorizo, cut into 1 inch pieces (Yves now makes meatless veggie chorizo!)
2 onions, peeled and chopped 
10 whole cloves garlic, peeled 
28 ounces can whole tomatoes 
2 cups Arborio rice 
3 cups organic veggie or chicken stock 
1 cup of your favourite red or white wine 
3 bay leaves 
1 tsp chili powder or chili pepper flakes
pinch of cayenne pepper
1 sprig fresh rosemary 
1/2 red pepper, seeds removed and chopped 
1/2 yellow pepper (for color mostly)
Dollop of sour cream, or sour cream replacement of choice
Adapted from original recipe here

Step 1:  Heat a large flat sauté pan. Add a splash of EVOO and begin to brown the chicken and sausages. Once they have browned set them aside on a plate.

Step 2:  Add the onions to the hot pan and a small splash of oil, sauté until golden.  Add the garlic and stir for a few minutes.

Step 3:  Add tomatoes, breaking them up with a wooden spoon.

Step 4:  Add rice, stock, wine, bay leaves, rosemary, spices, red pepper, and the reserved meat.

Step 5:  Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Step 6:  Serve right away, adding sour cream if desired.

This was my first time using goat milk sour cream, and I have to save it was pretty delicious.  It’s a great lactose free option.  For all my vegans out there, Tofutti sour cream works like a charm too.

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