Paella I Recipe – Eats Now

Name: Paella I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice; 2 skinless, boneless chicken breast halves - cut into 1 inch cubes; 1 (12 ounce) package uncooked Arborio rice; 5 cups chicken broth; 1/2 cup white wine; 1 sprig fresh thyme; 1 pinch saffron; salt to taste; ground black pepper to taste; 2 squid, cleaned and cut into 1 inch pieces; 2 tomatoes, seeded and chopped; 1/2 cup frozen green peas; 12 large shrimp, peeled and deveined; 1 pound mussels, cleaned and debearded; 1/4 cup chopped Italian flat leaf parsley; 8 slices lemon, for garnish

Servings: persons

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
5 cups chicken broth
1/2 cup white wine
1 sprig fresh thyme
1 pinch saffron
salt to taste
ground black pepper to taste
2 squid, cleaned and cut into 1 inch pieces
2 tomatoes, seeded and chopped
1/2 cup frozen green peas
12 large shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
1/4 cup chopped Italian flat leaf parsley
8 slices lemon, for garnish

1
Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2
Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3
Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4
Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

1174

kcal

Calories

Fat

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 onion, chopped, 2 cloves garlic, minced, 1 red bell pepper, chopped, and more.

Yes, Paella I falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paella I

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