paella i

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 4 ounces spanish chorizo (cured spiced lamb 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
• 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

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• 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, , 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.