Paella I
Ingredients
- 4 tablespoons olive oil
- 1 onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 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 ⓘ
- 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 ⓘ
Instructions
- Heat olive oil in paella pan over medium heat. Add 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.
- 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: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
- 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.
- Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
Nutrition & Diet Analysis (per serving)
794
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).