Easy 98 min

Spanish Paella

asian european french greek korean mediterranean middle eastern region spanish side soup sweet sour bitter savory umami hard fast

Prep

39 min

Cook

59 min

Total

98 min

Ingredients (20)

4 tablespoons olive oil g

1 onion, chopped g

2 cloves garlic, minced g

1 red bell pepper, chopped g

4 ounces Spanish chorizo, casing discarded and cut into 1/4-inch dice g

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

1 (12 ounce) package uncooked Arborio rice g

5 cups chicken broth g

½ cup white wine g

1 sprig fresh thyme g

1 pinch saffron g

salt to taste g

ground black pepper to taste g

2 squid, cleaned and cut into 1-inch pieces g

2 tomatoes, seeded and chopped g

½ cup frozen green peas g

12 large shrimp, peeled and deveined g

1 pound mussels, cleaned and debearded g

¼ cup chopped Italian flat leaf parsley g

8 slices lemon, for garnish g

Nutrition

kcal

fat

carbs

protein

Instructions

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 ½ 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 ½ 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.

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.