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Paella

@daffl.xyz

A Spanish-style paella with chicken, chorizo, shrimp, mussels, and saffron rice. The cooking steps were reconstructed from the original ingredient list.

Ingredients

  • 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)

Instructions

  1. 1
    Combine the water and saffron in a small bowl and let steep. In a saucepan, heat the chicken broth and keep it warm.
  2. 2
    Heat the olive oil in a large paella pan or wide skillet over medium-high heat. Season the shrimp and cook briefly until just pink, then remove and set aside.
  3. 3
    Add the chicken thighs, chorizo, and prosciutto and cook until browned. Add the onion, bell pepper, and garlic and cook until softened.
  4. 4
    Stir in the tomatoes, paprika, and saffron water. Add the rice and stir to coat.
  5. 5
    Pour in the warm broth, bring to a simmer, and cook, mostly undisturbed, until the rice is nearly tender and the liquid is absorbed, about 18-20 minutes.
  6. 6
    Nestle in the mussels and peas, arrange the shrimp on top, cover, and cook until the mussels open and the shrimp are cooked through, about 5 minutes more. Discard any unopened mussels.
  7. 7
    Drizzle with the lemon juice, rest a few minutes, and serve with lemon wedges.

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0