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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Good Food Magazine, January 1988. Serve with a nice Rioja wine. Ingredients:
1/4 cup olive oil |
6 chicken thighs, trimmed |
6 chicken wings, trimmed |
8 ounces medium shrimp, shelled, tails intact |
1 medium onion, chopped |
1 large green bell pepper, diced |
8 ounces chorizo sausage, cut into 1/2-inch slices (or kielbasa) |
4 garlic cloves, minced |
1 bay leaf |
1/2 teaspoon saffron thread |
1/8-1/4 teaspoon dried thyme |
1 (35 ounce) can italian plum tomatoes, coarsely broken up in colander and drained well |
salt & freshly ground black pepper |
2 cups italian short-grain rice (arborio or tesori) |
2 (13 3/4 ounce) cans chicken broth |
1 (6 1/2 ounce) jar whole roasted red peppers, drained, diced |
1/2 cup frozen peas |
6 small mussels, soaked, scrubbed, bearded |
12 -16 stuffed spanish olives |
Directions:
1. Heat oil in deep oven proof 12-inch skillet or paella pan over medium-high heat. Add thighs and saute, turning once, about 5 minutes. Add wings and saute, turning all pieces once or twice, until light golden, about 12 minutes. Transfer to plate.
2. Add shrimp to skillet and cook, tossing frequently, 1 minute. Transfer to plate.
3. Add onion and bell pepper to skillet. Reduce heat to medium and cook, stirring frequently, until slightly softened, about 10 minutes. Stir in sausage, garlic, bay leaf, saffron, and thyme; cook 1 minute. Stir in tomatoes and a pinch each of salt and pepper. Cook, stirring and breaking up tomatoes, about 5 minutes.
4. Heat oven to 350 degrees.
5. Add rice to skillet and stir with large fork until grains are translucent, about 5 minutes. Pour broth into quart measure, spoon off fat, and add enough cold water to make 1 quart. Pour diluted broth into skillet and increase heat slightly. Heat to boiling, then gently boil 5 minutes, stirring frequently. Remove from heat.
6. Tuck chicken and shrimp into rice. Scatter roasted red peppers and peas over top.
7. Bake uncovered until liquid is absorbed but rice is still moist, about 15 minutes. Add mussels and bake 5 minutes longer.
8. Remove skillet from oven and cover tightly with foil. Let stand 5 minutes. Scatter olives over paella and serve hot.
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