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.
Photo: Perfect Paella Recipe















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By nikitynak123
on December 24, 2011
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This has become a Christmas Eve Tradition in my house for family and friends. I extend the recipe by using more seafood. I add scallops, calamari and sometimes even lobster tails. It's beautiful and delicious!
By ageeva
Cincinnati, OH
on August 21, 2011
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OMG this was soooo spicy and delicious I will say I started cooking the 15 min paella with couscous but decided I didn't want that one. I didn't follow the directions for this recipe and messed up. So I used the first half of the 15 recipe and the rice half of this one all by mistake! And wow it turned out great. I added mussels to the pot of meat and shrimp and the rice. Spicy and flavorful. I will mess this up again on purpose!
By sandy13cox
Austin, 83
on July 22, 2011
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I substituted arborio, halved the ingredients except the spices - it had great flavor and texture (I also swapped the mussels for pre-cooked shrimp. Very easy.
Read all 89 reviews