Ingredients: |
Ingredients: Spice Blend:
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 Tbsp olive oil
2 large garlic cloves, minced
Paella:
1 cup water
1 tsp saffron threads
6 cups chicken broth
1/2 lb jumbo shrimp, peeled and deveined
1 Tbsp olive oil
4 boneless, skinless chicken thighs
2 links Spanish chorizo sausage, cut into 1/2 inch slices
1/4 lb chopped ham or prosciutto
2 cups finely chopped onion
1 cup finely chopped red pepper
1 cup canned diced tomatoes, undrained
1 tsp paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short grained rice
1 cup frozen peas
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
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Directions: |
Directions:Combine water, saffron, and broth in large saucepan. Bring to a simmer but not a boil. Keep warm.
Heat 1 Tbsp oil in large paella pan or large skillet over medium-high heat.
Add chicken and cook 2 minutes each side. Remove from pan.
Add sausage and ham and cook 2 minutes. Remove from pan.
Add shrimp and cook 2 minutes. Remove from pan.
Reduce heat ot medium-low. Add onion and bell pepper and cook 15 minutes. Add tomatoes, paprika, and garlic and cook 5 minutes. Add rice and cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil and cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. cook 5 minutes or until shells open. Discard any unopened shells. Arrange shrimp, heads down, in rice mixture and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat, cover with a towel and let stand 10 minutes. Serve with lemon wedges, if desired. |
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