Paella I Recipe

Ingredients
<br>- 4 tablespoons olive oil
<br>- 1  onion, chopped
<br>- 2 cloves garlic, minced
<br>- 1  red bell pepper, chopped
<br>- 4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
<br>- 2  skinless, boneless chicken breast halves - cut into 1 inch cubes
<br>- 1 (12 ounce) package uncooked Arborio rice
<br>- 5 cups chicken broth
<br>- ½ cup white wine
<br>- 1 sprig fresh thyme
<br>- 1 pinch saffron
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 2  squid, cleaned and cut into 1 inch pieces
<br>- 2  tomatoes, seeded and chopped
<br>- ½ cup frozen green peas
<br>- 12 large shrimp, peeled and deveined
<br>- 1 pound mussels, cleaned and debearded
<br>- ¼ cup chopped Italian flat leaf parsley
<br>- 8 slices lemon, for garnish
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
<br>


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
- ½ 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
- ½ cup frozen green peas
- 12 large shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- ¼ cup chopped Italian flat leaf parsley
- 8 slices lemon, for garnish

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

Mastodon Share