Ingredients: |
Ingredients: 1 - 2 tbsp. olive oil
8 dried chorizo sausages, sliced into 1/4" rounds
1 large onion, diced
6 cloves of garlic, minced
1 red pepper, diced
1 cup diced tomatoes
2 cups paella or Arborio rice
2 pounds chicken thighs, cut into pieces
1/4 cup white wine
5-1/2 cups chicken broth
1 tsp saffron threads
1 cup frozen peas
1 pound large prawns
12 - 16 mussels (optional)
2 tbsp. dried parsley (optional)
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Directions: |
Directions:In large fry pan add oil. Add chorizo and fry so browned on each side. Do in batches.
Set aside. Don't drain fry pan. Add chicken pieces to pan and brown. No need to cook right through, as they will simmer with the rice.
Add more oil if needed. Add onions and green pepper. Sauté until softened, scraping up the good bits on the bottom. Add garlic and cook for a few more minutes. Add tomatoes, saffron, salt and pepper. Add the white wine and cook for 10 minutes.
Add chicken and chorizo to the pan and add the rice, stir well to combine. Pour chicken broth over the rice and stir well. Add saffron and mix.
Bring mixture to a boil. Reduce heat to medium low. Gently shake the pan, don't stir now. Hopefully a crusty bottom will form :) Cook about 15 - 18 minutes uncovered.
Nestle in the prawns and mussels. Sprinkle peas on top and continue to cook for 5 minutes. (Don't stir). Watch for all of the liquid to be absorbed. Remove pan from heat and cover with a lid, or foil. Let rest 10 minutes.
Garnish with parsley and lemon slices.
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