Food for Every Soul

Hello Helpers! Welcome back finally to another edition of Food for Every Soul by myself, Mayathefirst! In this series I interview people from the Help Force about their favorite and famous recipes. For this one, I decided to interview my very close best friend, former Commander of HF, she calls herself the HF survivor but for today we know her as HF Icon: Snowy! 

Food for Every Soul » The Help Force

I started off by asking Snowy some questions about the recipe she decided to share with us today!

Welcome Snowy to the interview! Can you tell us what recipe you will talking about today?

Snowy: Hi Maya! The recipe I’m sharing today is called Paella, it’s a rice/chicken/shrimp/chorizo dish. Some people make it slightly differently but this is the one that I make.

Shrimp Paella Recipe | Cooking Light

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Snowy: It’s been in the family for the past decade or so, when my mom found it on the internet. We make it every year for holidays or special occasions.

Here comes the best part, the Recipe! (As explained by Snowy)


» 6 tablespoons olive oil, divided

» 1 tablespoon paprika

» 2 teaspoons dried oregano

» 3 cloves garlic, crushed

» 1 teaspoon crushed red pepper flakes

» 2 cups uncooked short-grain white rice

» 1 pinch saffron threads

» 1 bay leaf

» 1/2 bunch Italian parsley, chopped

» 1 quart chicken stock

» 2 lemons, zested

» 1 Spanish onion, chopped

» 1 red bell pepper, coarsely chopped

» 1 pound chorizo sausage, casings removed and crumbled

» 1 pound shrimp, peeled

» 2 pounds skinless, boneless chicken breasts, cubed into 2-inch pieces



1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper to taste. Stir in chicken pieces to coat. Cover, and refrigerate.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium hear. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Weeknight Paella Recipe - Belly Full

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Snowy: This recipe goes well with bread on the side, and coke too!

Sounds like a very fancy dish, thank you snowy for sharing this recipe with us! Would you like to say anything else to the readers?

Snowy: Does it have to be food related?

Maya: No, it can be anything

Snowy: Remember to evade taxes :prayge:

Those are her words not mine, but thank you Snowy for this amazing yummy recipe!

Bon Appetit! <3

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