Simple Paella

18 ingredients
5 steps

Ingredients

  • 4 cups chicken stock
  • None None Pinch saffron
  • 2 tbsp oil
  • 1 None onion, diced
  • 2 cloves garlic, crushed
  • 1 None red pepper, seeded and cubed
  • 1 None chorizo sausage, sliced
  • 1 None boneless skinless chicken breast, cubed
  • 1 lb large shrimp, peeled and deveined
  • 1 3/4 cups medium grain white rice
  • 2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 cup white wine
  • 12 None mussels, scrubbed
  • 4 None tomatoes, chopped
  • 2/3 cup frozen peas
  • 1/4 cup chopped parsley
  • None None Lemon wedges, to serve

Directions

  1. 1
    Bring stock and saffron to a boil in a medium saucepan on high heat. Reduce heat to low; simmer.
  2. 2
    Heat half the oil in a large deep skillet on high heat. Saute onion and garlic 1-2 mins until onion is tender. Add pepper, chorizo and chicken and cook, stirring, 5-6 mins or until browned and the chicken is cooked through. Transfer to a bowl. Cook shrimp until just changed in color. Transfer to bowl with chorizo mixture.
  3. 3
    Heat remaining oil in same pan on high heat. Cook rice, paprika and turmeric for 1 min, stirring. Add white wine. Reduce heat to low; simmer 3-4 mins, until almost evaporated.
  4. 4
    Add hot stock and simmer, covered, for 15 mins without stirring. Add mussels. Cover and simmer 4-5 mins, until the mussel shells open.
  5. 5
    Stir chorizo and shrimp mixture, tomatoes, peas and parsley into rice. Cook until heated through. Serve with lemon wedges.

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