Dapur Spanyol

Paella I

Submitted by: Christine L.
Rated: 4 out of 5 by 28 members Prep Time: 45 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 30 Minutes
Yields: 6 servings

"A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended."
INGREDIENTS:
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces chorize sausage, cut
into pieces
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
8 slices lemon, for garnish

DIRECTIONS:
1. Heat olive oil in paella pan over medium heat. Add in 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.
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, 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.
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