Perfect Paella
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Serves:
-
6
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
- 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.
- Add shrimp to skillet and cook, tossing frequently, 1 minute. Transfer to plate.
- 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.
- Heat oven to 350 degrees.
- 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.
- Tuck chicken and shrimp into rice. Scatter roasted red peppers and peas over top.
- Bake uncovered until liquid is absorbed but rice is still moist, about 15 minutes. Add mussels and bake 5 minutes longer.
- Remove skillet from oven and cover tightly with foil. Let stand 5 minutes. Scatter olives over paella and serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!