Paella

Name: Paella
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 6 , 6 serving(s)
Ingredients: 1 lb shrimp, peeled and deveined (21-25/pd); 1 lb chorizo sausage, bias cut; 1 lb chicken thigh, deboned and cut in half (1 thigh for each guest); 18 mussels (bring to room temp and throw away any that are already open); 1 yellow onion, chopped; 1 red pepper, bite sized pieces; 14 ounces diced tomatoes, drained (you want just the diced tomato); 3/4 cup white wine (and a little more for the cook!); 3 cups chicken broth; 1/2 teaspoon saffron; 1/2 cup frozen peas; olive oil; 1/2 teaspoon salt & pepper; 2 crushed garlic cloves; 6 crushed garlic cloves; 1 1/2 cups arborio rice; 1 bay leaf; crunchy French bread; butter

Submitted by mmover

"Paella"

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Ready In:: 2hrs 30mins
Ingredients:: 19
Serves:: 6

ingredients

1 lb shrimp, peeled and deveined (21-25/pd)
1 lb chorizo sausage, bias cut
1 lb chicken thigh, deboned and cut in half (1 thigh for each guest)
18 mussels (bring to room temp and throw away any that are already open)
1 yellow onion, chopped
1 red pepper, bite sized pieces
14 ounces diced tomatoes, drained (you want just the diced tomato)
³⁄₄ cup white wine (and a little more for the cook!)
3 cups chicken broth
¹⁄₂ teaspoon saffron
¹⁄₂ cup frozen peas
olive oil
¹⁄₂ teaspoon salt & pepper
2 crushed garlic cloves
6 crushed garlic cloves
1 ¹⁄₂ cups arborio rice
1 bay leaf
crunchy French bread
butter

directions

Mix 1 T oil, 1/2 t salt, 1/2 t pepper, 2 crushed garlic cloves.
Marinade shrimp in mixture and set aside.
Heat 2 T oil in pan; sauté red pepper until black and blistery. Remove.
Add 1 t oil to pan; S&P chicken both sides; brown 3-5 minutes on each side. Remove.
Add sausage to pan; brown 2-5 minutes. Remove.
Leave 2 T of drippings in pan and add (and stir):
*** Onion until golden and translucent - few minutes.
*** 6 cloves crushed garlic - 1 minute.
*** Diced tomato til dark color - 1-2 minutes0.
*** Arborio rice to coat - 2 minutes.
*** 3/4 cup white wine.
*** 3 cups chicken broth (I microwave the broth before I add it so it's at least warm).
*** Chicken thighs and sausage.
*** Bay leaf.
*** 1/2 t saffron.
Put the lid on and bring to simmer on stove; then put into oven with lid on at 350 degrees F for 15 minutes - or until liquid is absorbed. Sometimes it takes longer - it depends on the pan. Don't let it get too dry, though. At 15 minutes check it and stir it - that'll tell you how much longer to go.
When liquid is mostly absorbed, layer on top: (Shrimp, Mussels (throw out any that are open - push the pointed side down into the rice so they are standing up), Red peppers, 1/2 cup frozen peas).
Back into the oven, cover off, for 10-12 minutes.
Out of oven - let rest at least 5 minutes.
Sprinkle chopped parsley on top before serving - and serve in the pot!
No salad is necessary - I serve with crunchy french bread and butter. And I like it with Sangria or red wine or beer.
Enjoy!