Alan Chambless's Schools

• University of California Davis , Class of 1995 Bachelors in English Language and English Literature and Creative Writing The English department offers a wide range of courses—small and large, introductory and advanced, undergraduate and graduate. All of our courses focus on the pleasures and challenges of reading, interpretation, and writing. Ranging from Anglo-Saxon texts to works written in English across the globe today, from epic to film, graphic novels, and sound poetry, our courses cast a wide net in order to expand and deepen our understanding of what counts as “English literature.”

• California State University Chico , Class of 1987 Bachelors in Teacher Education and English Language and English Literature Alan Chambless obtained his teaching credential to teach English. About the University In 1887 the California Legislature approved the creation of the Northern Branch of the State Normal School for the purpose of training and educating teachers.

Alan Chambless's Publications

• Simple-to-Make Paella Recipe May, 2012 By Alan Chambless Two of my passions in life include cooking and traveling, and I try to combine both whenever possible. Lately I have focused on perfecting my paella recipe, a regional Spanish dish made of rice, vegetables, meat, and spices. I’ve uncovered the following easy, eight-serving paella recipe to share with you so that you may also experience this delectable example of Spanish cuisine. Allow for 30 minutes of preparation time and another 30 minutes of cooking time for this recipe. For phase one, you will need two tablespoons olive oil, a tablespoon of paprika, two teaspoons dried oregano, salt and black pepper (to taste), and two pounds of skinless and boneless chicken breasts divided up into two-inch sections. For phase two, gather the following ingredients: two tablespoons of olive oil (divided), three crushed garlic cloves, a teaspoon of crushed up red pepper flakes, two cups of short-grain white rice (uncooked), a quart of chicken stock, and two zested lemons. For this step, also procure a pinch of saffron threads, half of one bunch of Italian flat-leaf parsley (chopped), and a bay leaf. For the final phase, set aside two tablespoons olive oil, a chopped Spanish onion, a coarsely chopped red bell pepper, one pound of Spanish chorizo cut into bite-size cubes, and a pound of peeled and deveined shrimp. Begin preparations by mixing together two tablespoons of olive oil, the paprika, oregano, and the salt and pepper in a medium bowl. Stir in and coat the chicken in the mixture and cover and refrigerate the entire bowl. Next, pour two tablespoons of olive oil into a large skillet and bring to heat on medium. Mix in the red pepper flakes, garlic, and rice, making sure to coat the rice with oil and cook for about three minutes. After three minutes, add the bay leaf, parsley, saffron threads, chicken stock, and lemon zest. Bring the entire dish to boil before covering the skillet and reducing the heat to medium-low. Allow the mixture to simmer for 20 minutes. While waiting for the above ingredients to simmer, heat up two more tablespoons of olive oil in another skillet over medium heat. In this skillet, stir in the marinated chicken pieces and the onion and allow to them cook for five minutes. Afterwards, add the bell pepper and sausage and let this heat for another five minutes. Finally, mix in the shrimp, cooking them until both sides of the shellfish turn pink. To serve, spread the rice mix onto a dish and top with the meat and seafood ingredients. ¡A su salud! About the Author: When not cooking and traveling, Alan Chambless works as the Vice President of Player Experience for Silicon Valley-based technology firm Kabam.

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