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Spanish Paella

Cummulative Rating

Servings
Serves 8
Difficulty
Medium

Ingredients

1 cup fresh parsley, chopped
1/4 cup fresh lemon juice
1 Tablespoon olive oil
2 garlic cloves, minced
1 cup water
1 teaspoon saffron
48 ounces (three 16 ounce cans) gf chicken broth
8 large shrimp, peeled and deveined, with tails intact
1 Tablespoon olive oil
4 chicken thighs, skinless & boneless & cut in half
2 links or 6-7 ounces chorizo sausage, cut into 1/2 slices or crumbled
One 4 ounce slice prosciutto, cut into
1" pieces
2 cups onion, chopped
1 cup red bell pepper, chopped
1 cup canned diced tomatoes, undrained
1 teaspoon paprika
3 garlic cloves, minced
3 cups uncooked arborio rice
1 cup frozen peas
8 mussels, scrubbed and debearded

Directions

In a small bowl combine parsley, 1/4 cup lemon juice, 1 tablespoon olive oil and
2 minced garlic cloves; set aside.

In a large saucepan cCombine water, saffron and broth; bring to a simmer. Do not boil. Keep broth warm over low heat.

In a large skillet heat 1 tablespoon oil over medium-heat. Add chicken and saute
2 minutes; set aside.
Add sausage and prosciutto and saute
2 minutes; set aside.
Add shrimp and saute 2 minutes; set aside. Reduce heat to medium-low. Add onion and bell pepper, saute 15 minutes, stirring occaisionally. Add tomatoes, paprika and
3 garlic cloves, cook for 5 minutes. Add rice, cook 1 minute, stirring constantly.

Stir in parsley, lemon and garlic mixture, broth, chicken, sausage and peas. Bring to a low boil and cook for 10 minutes. Add mussels, nestling them into rice mixture. Cook until shells open, discarding any unopened shells.

Arrange shrimp, heads down in rice mixture and cook 3 minutes, until shrimp are done. Remove from heat and cover with a towel and let stand for 10 minutes. Serve.

Tips

Traditional Spanish Paella is made with chorizo sausage, but you can substitute spicy or hot Italian sausage.
This recipe is easy to make, but requires a lot of prep work.

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