Paella I

Name: Paella I recipe
Prep time: 45 min
Cook time: 45 min
Yield: 6 servings
Cuisine: Global
Ingredients: 4 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 4 ounces Spanish chorizo (cured spiced pork 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; ½ 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; 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 slices lemon, for garnish

by Sarah Hoffman 1 year ago

4.3 (9)

45 minutes

524.1 kcal

56.6 g carbs

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Description

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 Spanish chorizo (cured spiced pork 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
½ 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
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 slices lemon, for garnish

Directions

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.
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.
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.

Nutrition Facts

serving: 6 servings

calories: 524.1 kcal

carbohydrates: 56.6 g

protein: 28.8 g

saturated fat: 4.3 g

cholesterol: 106 mg

sodium: 1162.2 mg

fiber: 3.3 g

sugar: 4.8 g