Let me start with I love paella. If it is on the menu, I order it. I haven't had paella in a couple of years and got a craving for it today. With all of the complex flavors, I couldn't believe how easy it was to make!
EDIT: Couldn't fine any mussels, so I used extra shrimp!
INGREDIENTS
2 links cured chorizo, sliced into rounds
2 medium chicken breasts, cut into 1" pieces
Kosher salt
1/2 large onion, chopped
1 red bell pepper, chopped
Pinch of saffron threads
3 cloves garlic, minced
1/4 c. dry white wine
1 c. Arborio rice
2/3 c. canned diced tomatoes
2 tsp. smoked paprika
1 1/2 c. chicken broth
12 mussels, cleaned and debearded
1/4 lb. shrimp, peeled and deveined
Freshly chopped parsley, for garnish
Lemon wedges, for serving
DIRECTIONS
Heat a large 10" to 12" skillet over medium heat. Add chorizo and cook until crisp, then remove from skillet. If needed, add 1 tablespoon olive oil to skillet. Add chicken and cook until it is tender and no longer pink, 6 to 8 minutes. Season with salt and remove from pan.
Add more olive oil, if needed, then add onion and bell pepper and cook until tender, 6 minutes.
Meanwhile, in a small bowl, combine saffron with 1 tablespoon warm water. Add garlic to skillet and cook until fragrant, 1 minute more.
Add white wine and deglaze pan, scraping up any browned bits with a wooden spoon. When wine has evaporated, add rice, tomatoes, and paprika and season with salt and pepper. Stirring occasionally, let rice toast in skillet for 2 to 3 minutes, until spices are fragrant and rice is just starting to brown.
Add chicken broth and saffron (with water). Stir in cooked chorizo and chicken, bring to a simmer, and cover. Cook 12 to 15 minutes, or until almost all liquid has been absorbed by the rice.
Turn down heat and arrange mussels and shrimp on top of rice. Cover and cook 1 to 5 minutes more, until mussels have opened up and shrimp are cooked through. Garnish with parsley and serve with lemon wedges.
EDIT: Couldn't fine any mussels, so I used extra shrimp!
INGREDIENTS
2 links cured chorizo, sliced into rounds
2 medium chicken breasts, cut into 1" pieces
Kosher salt
1/2 large onion, chopped
1 red bell pepper, chopped
Pinch of saffron threads
3 cloves garlic, minced
1/4 c. dry white wine
1 c. Arborio rice
2/3 c. canned diced tomatoes
2 tsp. smoked paprika
1 1/2 c. chicken broth
12 mussels, cleaned and debearded
1/4 lb. shrimp, peeled and deveined
Freshly chopped parsley, for garnish
Lemon wedges, for serving
DIRECTIONS
Heat a large 10" to 12" skillet over medium heat. Add chorizo and cook until crisp, then remove from skillet. If needed, add 1 tablespoon olive oil to skillet. Add chicken and cook until it is tender and no longer pink, 6 to 8 minutes. Season with salt and remove from pan.
Add more olive oil, if needed, then add onion and bell pepper and cook until tender, 6 minutes.
Meanwhile, in a small bowl, combine saffron with 1 tablespoon warm water. Add garlic to skillet and cook until fragrant, 1 minute more.
Add white wine and deglaze pan, scraping up any browned bits with a wooden spoon. When wine has evaporated, add rice, tomatoes, and paprika and season with salt and pepper. Stirring occasionally, let rice toast in skillet for 2 to 3 minutes, until spices are fragrant and rice is just starting to brown.
Add chicken broth and saffron (with water). Stir in cooked chorizo and chicken, bring to a simmer, and cover. Cook 12 to 15 minutes, or until almost all liquid has been absorbed by the rice.
Turn down heat and arrange mussels and shrimp on top of rice. Cover and cook 1 to 5 minutes more, until mussels have opened up and shrimp are cooked through. Garnish with parsley and serve with lemon wedges.
