Spanish Paella For A Crowd

The national dish of Spain. From Cooking Light May 2000

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  cup fresh parsley, chopped
• 1⁄2 cup lemon juice, divided
• 1 1⁄2 tablespoons olive oil, divided
• 2  garlic cloves, minced
• 1  cup water
• 1  teaspoon saffron
• 6  cups chicken broth
• 8  jumbo shrimp
• 2  chorizo sausages
• 4  ounces prosciutto
• 1  lb chicken breast (chicken thighs or both)
• 2  cups onions, chopped
• 1  cup red bell pepper, chopped
• 1  cup tomatoes, chopped, fresh (or canned)
• 1  teaspoon paprika
• 3  garlic cloves, minced
• 3  cups arborio rice
• 1  cup peas, frozen
• 8  mussels, fresh

Directions

1. Combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. Set aside.
2. Prepare broth - mix together water saffron and chicken broth in saucepan.
3. Heat 1/2 tbsp oil in large skillet over medium heat.
4. Saute chicken and remove.
5. Saute sausage and prosciutto and remove.
6. Saute shrimp and remove.
7. Reduce heat to medium low.
8. Add onions and peppers and saute for 10 min or until soft.
9. Add tomatoes, paprika and garlic and cook for 5 min.
10. Add rice, cook for 1 min.
11. Add meat (not seafood), rice, herb blend, and broth.
12. Simmer on low for 10 minutes
13. Add mussels - cook 5 min.
14. Add shrimp and peas- cook 5 min.
15. Sprinkel 1/4 cup lemon juice on top.
16. Remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.