Paella I
broth, lemon, mussels, chicken breast, shrimp, rice, tomatoes, wine, sausage, onion, peas, parsley, garlic, thyme
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 for Paella I Recipe
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. 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. 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.
Read the full directions on Allrecipes.com
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