Spanish Paella
Ingredients:
2 Tbsp olive oil
1 onion finely chopped
1 red bell pepper – diced
1 green bell pepper – diced
2 tomatoes – diced
1 tsp smoked paprika
½ tsp of saffron threads
1 ½ cups bomba or arborio rice
4 cups chicken broth
½ cup white wine
1 chicken breast cut into bite size pieces
½ lb chorizo sausage – sliced
½ lb shrimp peeled
½ lb mussels cleaned
½ cup frozen or fresh peas
Lemon wedges for garnish
Salt n Pepper to taste
Instructions:
Dice the onions, garlic, bell peppers, tomatoes. Cut the chicken into bite size pieces. Slice the chorizo, and clean and prepare the shrimp and mussels.
Soak the saffron in a small bowl with a couple tablespoons of warm water or wine.
Cook the meat in batches, first the chicken in a large paella pan or shallow skillet in 2 Tbsp. of oil then remove when cooked. Add the chorizo, sauté until it releases oil, remove and set aside with chicken.
Cook the vegetables, add a bit of olive oil, add the onions, garlic, bell peppers, tomatoes, until they break down and become saucy. Next, add the white wine and rice and the soaked saffron (with the water) and stir in the rice allowing the rice to absorb the flavours. Gradually add the chicken stock stirring and season with S&P.
Arrange the shrimp and mussels on top of the rice mixture – DO NOT STIR – this is what forms the crispy bottom on the paella. Reduce the heat to medium low and cook for about 20 minutes or until rice is tender and seafood cooked. If the liquid evaporates too quickly add more broth.
To finish the paella, in the last 5 min of cooking, scatter the peas over top, cover pan and let rest for 5 minutes. Garnish with chopped herbs and lemon wedges – Serve directly from the pan and enjoy!
