Paella I

Name: Paella I
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 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; 0.5 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; 0.5 cup frozen green peas; 12 large shrimp, peeled and deveined; 1 pound mussels, cleaned and debearded; 0.25 cup chopped Italian flat leaf parsley; 8 slices lemon, for garnish

4.5

(192)

140 Reviews

11 Photos

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 by Christine L

Updated on August 4, 2022

11

Prep Time:

45 mins

Cook Time:

45 mins

Total Time:

1 hr 30 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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
½ 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
½ cup frozen green peas
12 large shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
¼ cup chopped Italian flat leaf parsley
8 slices lemon, for garnish

Directions

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 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.
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: use 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.

Nutrition Facts (per serving)

524	Calories
18g	Fat
57g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 524
% Daily Value *
Total Fat 18g	23%
Saturated Fat 4g	22%
Cholesterol 106mg	35%
Sodium 1162mg	51%
Total Carbohydrate 57g	21%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein 29g
Vitamin C 57mg	283%
Calcium 64mg	5%
Iron 7mg	36%
Potassium 575mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.