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Paella I

SUBMITTED BY: Christine PHOTO BY: Ken Scholter

"A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended."
RECIPE RATING:
The reviewer gave this recipe 44 stars. This recipe average a 4.3 star rating.
Read Reviews (37)
PREP TIME  45 Min
COOK TIME  45 Min
READY IN  1 Hr 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 ounces chorize sausage, cut into pieces
  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 (12 ounce) package uncooked Arborio rice
  • 5 cups chicken broth
  • 1/2 cup white wine
  • 1 sprig fresh thyme
  • 1 pinch saffron
  • salt to taste
  • ground black pepper to taste
  • 2 squid, cleaned and cut into 1 inch pieces
  • 2 tomatoes, seeded and chopped
  • 1/2 cup frozen green peas
  • 12 large shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 1/4 cup chopped Italian flat leaf parsley
  • 8 slices lemon, for garnish

DIRECTIONS

  1. Heat olive oil in paella pan over medium heat. Add in 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 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
  2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 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.
  3. 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.
  4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2002 by Esmee
If you love seafood and shellfish this dish is perfect for you. It's a bit of work to gather... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2003 by MIAX
I wouldn't ever use arborio rice for this recipe again, it's too creamy and once it's done the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2003 by BABYFLOUR
quite authentic and good. italian boyfriend who has eaten paella many times said it tastes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2003 by MAINESEA
This was my first try at paella. My husband loves paella and said it was better than the ones... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by LINDA MCLEAN
Great paella recipe!. I don't like squid, so I replaced them with clams and also added chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2003 by T.C. MACD
An excellent rendition of a great Spanish "meal". I would and did add just a bit more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2005 by JENWOP7573
This was excellent! My mother was Cuban so I know good paella when I taste it! It was very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2003 by DIANA HOPE
This was so easy to cook and it was very simple to substitute if you didn't have all the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2003 by SUNKIST4338
exceptional!!!! I made this for my boyfriend who is extremely fussy where food concerned (he... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2005 by KTHNXBY