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Paella I
Paella I
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Classic paella with Spanish chorizo, chicken, seafood, and peas. Use a paella pan for best results.
Ingredients:
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 (12 ounce) package uncooked Arborio rice
  • 5 cups chicken broth
  • 0.5 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
  • 0.5 cup frozen green peas
  • 12 large shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 0.25 cup chopped Italian flat leaf parsley
  • 8 slices lemon, for garnish
Instructions:
  • In a paella pan over medium heat, heat olive oil. Add onion, garlic, and pepper; cook and stir briefly. Add chorizo, chicken, and rice; cook for a couple of minutes. Stir in stock, wine, thyme, and saffron. Season with salt and pepper. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
  • Check the rice for doneness; if needed, add 1/2 cup of stock and continue cooking, stirring occasionally. If necessary, add up to 2 cups more stock, for a total of 5 cups. Cook until rice is fully cooked.
  • Combine squid, tomatoes, and peas in the pan. Saute for 2 minutes. Place prawns and mussels on top. Cover with foil and let sit for 3 to 5 minutes.
  • Uncover and generously sprinkle parsley over the dish. Present in the traditional paella pan with a side of fresh lemon wedges for a delightful touch.

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