Growing up, we ate many a paella because of our Hispanic heritage. I am born here in the US, but my parents were born in Cuba and my grandparents and everyone behind them were born in Spain. The cultures are very similar between Cuba and Spain, but drastically different when you compare those two to the United States. It is so different with everything from the way people act and dress, to the food we eat.
Well, I grew up eating paella made by my grandma. It was her secret recipe that she brought all the way from Spain, into Cuba and then now into the US. It has traveled a lot along with her, and yet she has never lost it and every time, it turns out amazingly! Well, I decided I wanted to give it a try and let me just say… hers is better. I did not do such a great job, but I wanted to make something similar, so I went online looking for a recipe that seemed like it. Well, I came across this chicken rice enchilada casserole that reeks the same results with much less work! This was the perfect recipe for me, a girl who ain’t all that savvy in the kitchen!
Photo and recipe courtesy of Jo Cooks.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Feel free to make this with leftover turkey instead of chicken.
