Food Network: Perfect Paella

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Perfect Paella
Recipe courtesy Rachael Ray

Ingredients
3 tablespoons extra-virgin olive oil, 2 turns of the
pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper

1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons zested

Garnish:
1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing

Directions
In a very wide pan or paella pan, preheated over
medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan,
crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron
threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat.
Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides
in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with
salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add
chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking
rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the

pan again. After 5 minutes, remove cover or foil from the paella and discard any
unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme
stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and
chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon
and warm bread.