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Paella I

4

0 min

Paella I

Paella I Photo 1

Time

0 min

Serving

6 persons

Calories

524

Rating

4.00★ (193)

Author: Victoria Buriak
A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.

Ingredients

  • olive oil: 4 Tbsp
  • onion: 1 piece (chopped)
  • garlic: 2 clove (minced)
  • red bell pepper: 1 piece (chopped)
  • ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice: 4 piece
  • skinless, boneless chicken breast halves: 2 piece (cut into 1-inch cubes)
  • uncooked Arborio rice: 1 pack (12 ounce pack)
  • chicken broth: 5 cups
  • white wine: 0.5 cup
  • sprig fresh thyme: 1 piece
  • pinch saffron: 1 piece
  • salt: (to taste)
  • ground black pepper: (to taste)
  • squid, cleaned and cut into 1 inch pieces: 2 piece
  • tomatoes: 2 piece (chopped)
  • frozen green peas: 0.5 cup
  • shrimp: 12 piece (peeled and deveined)
  • mussels, cleaned and debearded: 1 pound
  • Italian flat leaf parsley: 0.25 cup (chopped)
  • slices lemon: 8 piece (for garnish)

Metric Conversion

Stages of cooking

Paella I Photo 21
Paella I Photo 32
Paella I Photo 43
Paella I Photo 54
  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.
    Paella I Photo 2
  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.
    Paella I Photo 3
  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.
    Paella I Photo 4
  4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
    Paella I Photo 5

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