Paella

Name: Paella
Ingredients: 1/4 cup olive oil; 4 chicken wings; 1/2 lb medium shrimp, tails on; 1 medium onion, chopped; 1 large red bell pepper, diced; 4 ounces spanish chorizo, sliced (substitute kielbasa or other sausage); 3 garlic cloves, minced; 1 bay leaf; 1 teaspoon saffron thread (substitute turmeric); 1/8 teaspoon dried thyme; 5 tomatoes, peeled, seeded, diced (sub large can whole tomatoes); 2 teaspoons salt; pepper; 1 1/2 cups rice (short or long grain); 2 (14 1/2 ounce) cans chicken broth; 1/2 cup frozen peas; 2 dozen mussels, scrubbed and bearded; 10 Spanish olives with pimento, sliced if large

18 ingredients

10 steps

Ingredients

1/4 cup olive oil
4 chicken wings
1/2 lb medium shrimp, tails on
1 medium onion, chopped
1 large red bell pepper, diced
4 ounces spanish chorizo, sliced (substitute kielbasa or other sausage)
3 garlic cloves, minced
1 bay leaf
1 teaspoon saffron thread (substitute turmeric)
1/8 teaspoon dried thyme
5 tomatoes, peeled, seeded, diced (sub large can whole tomatoes)
2 teaspoons salt
pepper
1 1/2 cups rice (short or long grain)
2 (14 1/2 ounce) cans chicken broth
1/2 cup frozen peas
2 dozen mussels, scrubbed and bearded
10 Spanish olives with pimento, sliced if large

Directions

1

Heat oil in large, deep skilled or oven safe dutch oven (preferably cast iron or cast aluminum).
2

Saute chicken about 10 minutes until golden, not brown; remove and set aside.
3

Saute shrimp until just becomes pink; remove and set aside.
4

Saute onion and bell pepper about 10 minutes until soft.
5

Add chorizo, garlic, bay leaf, saffron and thyme; stir and cook 5 minutes. Add tomatoes, salt and pepper; stir.
6

Add rice and cook about 5 minutes.
7

Add chicken broth, increasing heat to medium high.
8

Once mixture boils, sprinkle with peas and place in oven, uncovered. Cook 15 minutes until rice is tender and moist.
9

Push mussels into rice and cook an additional 5 minutes until shells open.
10

Garnish with olives and serve.