Paella Recipe

Paella

Ingredients

  • 250 g chorizo sausage cut into 1 cm slices
  • 875 g chicken legs
  • Olive oil
  • 1/4 tsp saffron
  • 3 cups chicken stock
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 can 796 mL tomatoes
  • 1 green pepper diced
  • 1.5 cups short-grain rice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup frozen peas
  • 375 g raw shrimp
  • 375 g mussels
  • 2 green onions minced
  • 1 lemon cut into wedges

Instructions

  • In oil, cook sausage for 2 minutes over high heat, or until browned. Remove to plate.
  • Add chicken, and cook for 7-10 minutes over medium heat. Remove to another plate.
  • Add saffron to chicken stock.
  • Add onion and garlic to pan and cook for 4 minutes, or until softened.
  • Add stock, tomatoes, and green pepper. Bring to a boil, breaking tomatoes with a spoon.
  • Stir in rice, chicken, salt, and pepper. Reduce heat to low, and simmer gently, stirring often, for 20 minutes.
  • Add peas and sausages.
  • Peel the shrimp.
  • Scrub mussels under water and trim beards with scissors. Throw out any mussels that are cracked or do not close when tapped.
  • Bury mussels and shrimp in the rice. Cook 7-10 minutes, or until the rice is tender, shrimp are pink, and mussels are open. Throw out any mussels that do not open.
  • Garnish with onions and lemon.