Paella I

Name: Paella I
Total time: 90
Yield: 6
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; 0.5 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; 0.5 cup frozen green peas; 12 large shrimp, peeled and deveined; 1 pound mussels, cleaned and debearded; 0.25 cup chopped Italian flat leaf parsley; 8 slices lemon, for garnish

Recipe by Christine L from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

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4 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 red bell pepper, chopped
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4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
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2 skinless, boneless chicken breast halves - cut into 1 inch cubes
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1 (12 ounce) package uncooked Arborio rice
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5 cups chicken broth
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0.5 cup white wine
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1 sprig fresh thyme

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1 pinch saffron
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salt to taste
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ground black pepper to taste
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2 squid, cleaned and cut into 1 inch pieces
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2 tomatoes, seeded and chopped
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0.5 cup frozen green peas
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12 large shrimp, peeled and deveined
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1 pound mussels, cleaned and debearded
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0.25 cup chopped Italian flat leaf parsley
•

8 slices lemon, for garnish

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 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.