Paella
🛒Ingredients (Grocery List)
1 cup fresh Parsley chopped
1/2 cup fresh Lemon Juice
2 tbsp Olive Oil
2 large Garlic Cloves, minced
1 cup of Water
1 tsp Saffron Threads
16 ounces Chicken Broth
16 unpeeled Jumbo Shrimps
8 skinned, Chicken Legs
2 links Spanish Chorizo Sausage
2 slice Prosciutto or less sodium Ham, cut into 1 in pieces
2 cups finely chopped Onion
1 cup finely chopped Red Bell Pepper
1 cup canned diced Tomatoes, undrained
1 tsp sweet Paprika
3 large Garlic cloves, minced
3 cups uncooked Arborio Rice or another short-grain Rice
1 cup frozen Green Peas
16 Mussels, scrubbed and debearded
🍴Serves: 6 to 8
⏰Prep Time: 60 minutes
⏱️Cook Time: 35 minutes
🥣Instructions
1. To prepare the Herb blend, combine the first 4 ingredients, and set aside.
2. To prepare the Paella, combine the Water, Saffron, and Broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein the Shrimps, leaving the tails intact; set aside.
3. Heat 1 tablespoon of Oil in a large Paella pan or large skillet over medium-high heat. Add the Chicken; sauté 2 minutes on each side. Remove from pan. Add the Sausage and the Prosciutto; sauté 2 minutes. Remove from the pan. Add the Shrimps, and sauté 2 minutes. Remove from the pan. Reduce heat to medium-low.
4. Add the Onions and Bell Pepper; sauté 15 minutes, stirring occasionally. Add the Tomatoes, Paprika, and the 3 Garlic cloves; cook 5 minutes. Add the Rice; cook 1 minute, stirring constantly. Stir in Herb blend, Broth mixture, Chicken, Sausage mixture, and Peas. Bring to a low boil; cook 10 minutes, stirring frequently.
5. Add the Mussels to pan, nestling them into Rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange the Shrimp, heads down, in the Rice mixture, and cook 5 minutes or until the Shrimps are done. Sprinkle with 1/4 cup of Lemon Juice. Remove from heat; cover with a towel and let stand 10 minutes.
6. Serve with Lemon wedges, if desired.
