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A quick version of this
popular Spanish dish...
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Two
14-ounce |
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cans chicken
broth |
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2 pinches |
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saffron |
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3 Tbs |
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extra-virgin
olive oil |
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1 small |
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onion,
chopped |
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1 medium |
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red bell
pepper, cut into ¼-inch-wide strips |
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salt and
freshly ground black pepper |
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1 medium |
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tomato,
seeded and diced |
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1 clove |
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garlic,
finely chopped |
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2 cups |
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Valencia
rice, such as Goya brand |
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12 ounces |
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chorizo, cut
diagonally into ½-inch-thick slices |
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8 large |
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shrimp
(about 4 ounces), peeled and deveined, tails
left intact |
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12 whole |
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mussels,
scrubbed and debearded |
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½ lb |
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squid, cut
into ¼-inch rings |
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¼ cup |
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frozen peas |
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1 medium |
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lemon, cut
into wedges |
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2 Tbs |
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chopped
parsley |
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1 |
In a small saucepan,
bring the broth to a boil and stir in the saffron.
Reduce the heat to low and simmer. |
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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. |
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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. |
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Servings: 4 |
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Cooking Tips |
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*If you can't find Valencia
rice, go with a medium-grain rice instead. |
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**If you can't find chorizo,
use spicy Italian sausage. |
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***Don't like mussels? Use
chicken tenders in place. |
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Recipe Source |
| Rachael
Ray Everyday Magazine |
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