Spanish Paella
Description
A traditional Spanish paella recipe made with Spanish chorizo, chicken, squid, mussels, and shrimp cooked with saffron rice in a paella pan.
Ingredients
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4 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 red bell pepper, chopped
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4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
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2 skinless, boneless chicken breast halves - cut into 1 inch cubes
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1 (12 ounce) package uncooked Arborio rice
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5 cups chicken broth
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1/2 cup white wine
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1 sprig fresh thyme
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1 pinch saffron
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salt to taste
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ground black pepper to taste
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2 squid, cleaned and cut into 1 inch pieces
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2 tomatoes, seeded and chopped
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1/2 cup frozen green peas
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12 large shrimp, peeled and deveined
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1 pound mussels, cleaned and debearded
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1/4 cup chopped Italian flat leaf parsley
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8 slices lemon, for garnish
Directions
1
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 ½ 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 ½ 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.
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.