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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended. Ingredients:
4 tablespoons olive oil |
1 onion, chopped |
2 cloves garlic, minced |
1 red bell pepper, chopped |
4 ounces chorize sausage, cut into pieces |
2 skinless, boneless chicken breast halves - cut into 1 inch cubes |
1 (12 ounce) package uncooked arborio rice |
5 cups chicken broth |
1/2 cup white wine |
1 sprig fresh thyme |
1 pinch saffron |
salt to taste |
ground black pepper to taste |
2 squid, cleaned and cut into 1 inch pieces |
2 tomatoes, seeded and chopped |
1/2 cup frozen green peas |
12 large shrimp, peeled and deveined |
1 pound mussels, cleaned and debearded |
1/4 cup chopped italian flat leaf parsley |
8 slices lemon, for garnish |
Directions:
1. Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
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