Paella Breakfast Lunch


Paella Breakfast Lunch


By dhany_flavrecipes  ,   

September 25, 2017

Paella is a Valencian rice dish. Paella has ancient roots, but its modern form originated in the mid-19th century in the area around Albufera .

  • Cook: 45 mins


4 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice 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


1Heat 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 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.

2Taste 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: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.

3Stir 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.

4Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.


Nutrition Facts


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