Spanish Paella

Name: Spanish Paella
Ingredients: 1 cup fresh parsley, chopped; 1/2 cup lemon juice, divided; 1 1/2 tablespoons olive oil, divided; 2 garlic cloves, minced; 1 cup water; 1 teaspoon saffron; 6 cups chicken broth; 8 jumbo shrimp; 2 chorizo sausages; 4 ounces prosciutto; 1 lb chicken breast (chicken thighs or both); 2 cups onions, chopped; 1 cup red bell pepper, chopped; 1 cup tomatoes, chopped, fresh (or canned); 1 teaspoon paprika; 3 garlic cloves, minced; 3 cups arborio rice; 1 cup peas, frozen; 8 mussels, fresh

19 ingredients

16 steps

Ingredients

1 cup fresh parsley, chopped
1/2 cup lemon juice, divided
1 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1 cup water
1 teaspoon saffron
6 cups chicken broth
8 jumbo shrimp
2 chorizo sausages
4 ounces prosciutto
1 lb chicken breast (chicken thighs or both)
2 cups onions, chopped
1 cup red bell pepper, chopped
1 cup tomatoes, chopped, fresh (or canned)
1 teaspoon paprika
3 garlic cloves, minced
3 cups arborio rice
1 cup peas, frozen
8 mussels, fresh

Directions

1

Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside.
2

Prepare broth - mix together water saffron and chicken broth in saucepan.
3

Heat 1/2 tbsp oil in large skillet over medium heat.
4

Saute chicken and remove.
5

Saute sausage and prosciutto and remove.
6

Saute shrimp and remove.
7

Reduce heat to medium low.
8

Add onions and peppers and saute for 10 min or until soft.
9

Add tomatoes, paprika and garlic and cook for 5 min.
10

Add rice, cook for 1 min.
11

Add meat (not seafood), rice, herb blend, and broth.
12

Simmer on low for 10 minutes
13

Add mussels - cook 5 min.
14

Add shrimp and peas- cook 5 min.
15

Sprinkel 1/4 cup lemon juice on top.
16

Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.