Traditional Spanish Paella |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal, choose a good Spanish red wine from the Rioja region, a crusty baguette, and a light salad. Ingredients:
1 cup chopped fresh parsley |
1/4 cup fresh lemon juice |
1 tablespoon olive oil |
2 large garlic cloves, minced |
1 cup water |
1 teaspoon saffron threads |
3 (16-ounce) cans fat-free, less-sodium chicken broth |
8 unpeeled jumbo shrimp (about 1/2 pound) |
1 tablespoon olive oil |
4 skinned, boned chicken thighs, cut in half |
2 links spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices |
1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces |
2 cups finely chopped onion |
1 cup finely chopped red bell pepper |
1 cup canned diced tomatoes, undrained |
1 teaspoon sweet paprika |
3 large garlic cloves, minced |
3 cups uncooked arborio rice or other short-grain rice |
1 cup frozen green peas |
8 mussels, scrubbed and debearded |
1/4 cup fresh lemon juice |
lemon wedges (optional) |
Directions:
1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
|
|