Paella
Ingredients
- olive oil (4 tablespoons)
- onion (1 )
- garlic (2 cloves)
- red bell pepper (1 )
- Spanish chorizo (4 ounces)
- chicken breast halves (2 )
- Arborio rice (1 (12 ounce) package)
- chicken broth (5 cups)
- white wine (0.5 cup)
- fresh thyme (1 sprig)
- saffron (1 pinch)
- salt (0 )
- black pepper (0 )
- squid (2 )
- tomatoes (2 )
- frozen green peas (0.5 cup)
- shrimp (12 large)
- mussels (1 pound)
- Italian flat leaf parsley (0.25 cup)
- lemon (8 slices)
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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 524
- fat: 18 g
- sats: 4 g
- carbs: 57 g
- fibre: 3 g
- protein: 29 g
- salt: 1.162 g