Paella I - Savoryslurper

Ingredients

4 tablespoons olive oil

1onion, chopped

2 cloves garlic, minced

1red bell pepper, chopped

4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice

2skinless, boneless chicken breast halves – cut into 1 inch cubes

1 (12 ounce) package uncooked Arborio rice

5 cups chicken broth

½ cup white wine

1 sprig fresh thyme

1 pinch saffron

salt to taste

ground black pepper to taste

2squid, cleaned and cut into 1 inch pieces

2tomatoes, seeded and chopped

½ cup frozen green peas

12 large shrimp, peeled and deveined

1 pound mussels, cleaned and debearded

¼ cup chopped Italian flat leaf parsley

8 sliceslemon, for garnish

Directions

Step 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 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.

Step 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: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.

Step 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.

Step 4

Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

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