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Paella
Ingredients
12 large shrimp, peeled and deveined
1 pound mussels, cleaned
4 ounces chorizo sausage, cut into pieces
2 skinless, boneless chicken breast halves, cut into bite-sized pieces
4 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 package (12 ounces) Arborio rice
5 cups chicken broth
1/2 cup white wine
1 teaspoon fresh chopped thyme
Pinch of saffron
Salt and pepper, to taste
2 tomatoes, seeded and chopped
1/2 cup frozen green peas, thawed
1/2 cup chopped Italian flat-leaf parsley
Directions
In a large skillet or paella pan, cook the onion, garlic and red pepper in the olive oil until softened, about four minutes. Add the chorizo, chicken and uncooked rice. Cook, stirring constantly, for three to four minutes. Add 4 cups of the chicken broth, the wine, thyme and saffron. Bring to boil, reduce heat and simmer about 15 minutes, stirring occasionally.
Add the remaining broth and continue to cook about 10 minutes more or until rice in done. Season with salt and pepper. Add the shrimp, mussels, tomatoes and peas. Cover the pan and cook for three to five minutes or until shrimp are opaque and mussels open up. Stir in parsley. Serve.