Paella I


  • 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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