Spanish Paella

Name: Spanish Paella
Total time: 45 min
Yield: 6 Servings
Ingredients: 4 tablespoons olive oil; 🧅 1 onion, chopped; 🧄 2 cloves garlic, minced; 🌶 1 red bell pepper, chopped; 🍅 2 tomatoes, seeded and chopped; ½ cup frozen green peas; 🦐 12 large shrimp, peeled and deveined; 🦪 1 pound mussels, cleaned and debearded; 4 ounces Spanish chorizo, casing discarded and cut into 1/4-inch dice; 🍚 1 (12 ounce) package uncooked Arborio rice; 5 cups chicken broth; 🍷 ½ cup white wine; 1 sprig fresh thyme; 1 pinch saffron; 🧂 Salt to taste; Ground black pepper to taste; ¼ cup chopped Italian flat leaf parsley; 🍋 8 slices lemon, for garnish

Cost $25, save $20

Source: Recommended by CookPal

45 Min
6 Servings
$25

Spanish Paella

Cost $25, save $20

Source: Recommended by CookPal

45 Min
6 Servings
$25

INGREDIENTS

Oils and Fats
- 4 tablespoons olive oil
Vegetables
- 🧅 1 onion, chopped
- 🧄 2 cloves garlic, minced
- 🌶 1 red bell pepper, chopped
- 🍅 2 tomatoes, seeded and chopped
- ½ cup frozen green peas
Seafood
- 🦐 12 large shrimp, peeled and deveined
- 🦪 1 pound mussels, cleaned and debearded
Meats
- 4 ounces Spanish chorizo, casing discarded and cut into 1/4-inch dice
Grains and Legumes
- 🍚 1 (12 ounce) package uncooked Arborio rice
Liquids
- 5 cups chicken broth
- 🍷 ½ cup white wine
Herbs & Spices
- 1 sprig fresh thyme
- 1 pinch saffron
- 🧂 Salt to taste
- Ground black pepper to taste
Garnishes
- ¼ cup chopped Italian flat leaf parsley
- 🍋 8 slices lemon, for garnish

STEPS

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 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.

Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary (up to 2 cups additional stock, 5 cups total). Cook until rice is done.

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.

Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

NUTRIENTS

Per 1 serving

🔥

524

Calories

29
Protein
57
Carbs
18
Fats

💡 A paella pan is highly recommended for this dish, as it allows the rice to cook evenly.For a smokier flavor, consider using smoked paprika in addition to saffron.Avoid overcooking the seafood to maintain its texture and flavor.