Spanish Paella

Name: Spanish Paella
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it)); 1 Onion (, diced); 1 bell pepper (, diced (I like to use ½ red and ½ green)); 4 cloves Garlic; 3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce)); Bay leaf; 1 teaspoon paprika (, sweet or smoked); 1 pinch saffron threads*; Salt and pepper; ¼ cup white wine; 4 boneless , skinless chicken thighs (, cut into pieces*); ¼ cup fresh chopped parsley (chopped, divided); 2 cups Spanish Rice*; 5 cups Chicken Broth*; 1/2 cup frozen peas; ½ lb Jumbo Shrimp or prawns (, about 12 – peeled, tail on); 1/2 lb Mussels ((about 10-12), cleaned properly (beards off)); 8 oz calamari rings; Lemons (, for garnish)

Total: 1 hr
Makes: 6 servings

Serves

1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it))	cook oil, onion, pepper, garlic until translucent, add tomato, bay leaf, paprika, saffron, salt and pepper, cook 5 min, add wine, cook10 min	add chicken, parsley, rice to pot, cook1 min	pour broth, jiggle pan to layer rice evenly	bring to boil, reduce to medium low, cook shaking occasionally	cook15–18 min · uncovered, nestle shrimp, mussels, calamari, sprinkle peas, cook 5 more min until liquid absorbed	cover and rest10 min	garnish with remaining parsley and lemon slices, serve
1 Onion (, diced)
1 bell pepper (, diced (I like to use ½ red and ½ green))
4 cloves Garlic
3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce))
Bay leaf
1 teaspoon paprika (, sweet or smoked)
1 pinch saffron threads*
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs (, cut into pieces*)
¼ cup fresh chopped parsley (chopped, divided)
2 cups Spanish Rice*
5 cups Chicken Broth*
½ lb Jumbo Shrimp or prawns (, about 12 – peeled, tail on)
1/2 lb Mussels ((about 10-12), cleaned properly (beards off))
8 oz calamari rings
1/2 cup frozen peas
Lemons (, for garnish)

Ingredients

1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it))
1 Onion (, diced)
1 bell pepper (, diced (I like to use ½ red and ½ green))
4 cloves Garlic
3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce))
Bay leaf
1 teaspoon paprika (, sweet or smoked)
1 pinch saffron threads*
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs (, cut into pieces*)
¼ cup fresh chopped parsley (chopped, divided)
2 cups Spanish Rice*
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns (, about 12 – peeled, tail on)
1/2 lb Mussels ((about 10-12), cleaned properly (beards off))
8 oz calamari rings
Lemons (, for garnish)

Stepssimplified

1Heat 1/4 cup olive oil in a skillet over medium heat. Sauté 1 diced onion, 1 diced bell pepper, and 4 cloves garlic until the onion turns translucent. Stir in 3 very finely diced roma tomatoes (or 8 oz tomato sauce), 1 bay leaf, 1 tsp paprika, 1 pinch saffron threads, salt, and pepper. Cook for 5 minutes. Pour in 1/4 cup white wine and simmer for 10 minutes. Adjust salt to taste.
2Add 4 cut chicken thighs, 2 tbsp chopped parsley, and 2 cups Spanish rice. Cook for 1 minute.
3Slowly pour 5 cups chicken broth around the pan. Shake to spread the rice evenly. Stop stirring completely.
4Bring to a boil, then lower heat to medium low. Shake the pan gently once or twice during cooking. Leave uncovered and cook for 15 to 18 minutes.
5Nestle 1/2 lb peeled shrimp (about 12, tails on), 1/2 lb cleaned mussels (about 10 to 12), and 8 oz calamari rings into the rice. Sprinkle 1/2 cup frozen peas on top. Continue cooking without stirring for 5 minutes until liquid absorbs and rice is nearly tender. If grains remain firm, add 1/4 cup water or broth and cook further.
6Remove from heat. Cover with a lid or foil. Place a kitchen towel over the cover and rest for 10 minutes.
7Top with remaining 2 tbsp parsley and lemon slices.