Peas & Paella

I can positively say that every time I have had paella, the flavors and ingredients are always different. Some are only seafood, some have mushrooms, and some are even made with noodles. So taking all these past experiences into account, I am making chicken paella with chorizo, shrimp and sugar snap peas, because, well, I basically can do what I want! Each diner will get a whole chicken thigh, rather than shredding within the rice, so that way I can make sure the portions will be filling too.

Peas, asparagus and artichokes are beginning their prime season and I am looking forward to incorporating these bright green veggies into my cooking to get us out of the winter rut.

Below is the menu for Sunday, April 3^rd:

{Starter}

 Asparagus and Pea Salad with Meyer Lemon Dressing

Rather than throwing them on the plate, the asparagus will be wrapped in a bundle with rice paper

{Main}

Chicken Paella with Chorizo, Shrimp and Sugar Snap Peas

My goal will be to keep the peas from getting cooked too much so they add crunchiness to the dish

{Dessert}

Strawberry and White Chocolate Mini Cheesecakes

Individual cheesecakes + my favorite seasonal fruit = elegant and yummy