Two 14-ounce cans chicken broth
2 pinches saffron
3 Tbs extra-virgin olive oil
1 small onion, chopped
1 medium red bell pepper, cut into ¼-inch-wide strips
salt and freshly ground black pepper
1 medium tomato, seeded and diced
1 clove garlic, finely chopped
2 cups Valencia rice, such as Goya brand
12 ounces chorizo, cut diagonally into ½-inch-thick slices
8 large shrimp (about 4 ounces), peeled and deveined, tails left intact
12 whole mussels, scrubbed and debearded
½ lb squid, cut into ¼-inch rings
¼ cup frozen peas
1 medium lemon, cut into wedges
2 Tbs chopped parsley
1. In a small saucepan, bring the broth to a boil and stir in the saffron. Reduce the heat to low and simmer.
2. Meanwhile, heat the olive oil in a large skillet over medium heat, add the onion and bell pepper and cook until just softened, about 5 minutes. Season with salt and pepper, stir in the tomato and garlic and cook for 3 minutes. Stir in the rice and the simmering broth; scatter the chorizo on top. Bring to a boil and season with salt and pepper. Reduce the heat to low and loosely cover the pan with foil. Simmer for 10 minutes.
3. Scatter the shrimp, mussels and squid on the rice, cover and cook until the rice is tender and the seafood is cooked through 15 to 20 minutes. Stir in the peas during the last 5 minutes of cooking. Remove the paella from the heat and let rest for 5 minutes. Garnish with the lemon wedges and parsley.
*If you can’t find Valencia rice, go with a medium-grain rice instead.
**If you can’t find chorizo, use spicy Italian sausage.
***Don’t like mussels? Use chicken tenders in place.
Recipe Source: Rachael Ray Everyday Magazine
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