Time
0 min
Serving
6 persons
Calories
524
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
- olive oil: 4 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- red bell pepper: 1 piece (chopped)
- ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice: 4 piece
- skinless, boneless chicken breast halves: 2 piece (cut into 1-inch cubes)
- uncooked Arborio rice: 1 pack (12 ounce pack)
- chicken broth: 5 cups
- white wine: 0.5 cup
- sprig fresh thyme: 1 piece
- pinch saffron: 1 piece
- salt: (to taste)
- ground black pepper: (to taste)
- squid, cleaned and cut into 1 inch pieces: 2 piece
- tomatoes: 2 piece (chopped)
- frozen green peas: 0.5 cup
- shrimp: 12 piece (peeled and deveined)
- mussels, cleaned and debearded: 1 pound
- Italian flat leaf parsley: 0.25 cup (chopped)
- slices lemon: 8 piece (for garnish)
Metric Conversion
Stages of cooking
-
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.
-
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.
-
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.
