Spanish Paella

By Dixie8686

Ingredients

• 2 tablespoons vegetable oil
• 1 pound chicken thighs, bones and skin removed, cut into bite-size pieces and seasoned with salt and pepper
• 4 ounces chorizo, cut into bite-size pieces
• 1 large Spanish onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon smoked sweet paprika
• 1 teaspoon coarsely ground black pepper
• 10 ounces Calasparra, Bomba or other short grain rice
• 5 ounces dry white wine
• 4 1/4 cups hot chicken stock, with a pinch of saffron strands, infused for 1 hour
• 1 Romano or other sweet red pepper, deseeded and sliced
• 5 1/2 ounces frozen edamame beans
• 3 large tomatoes, cut into large dice
• 9 ounces mussels or clams in their shells, cleaned and beards removed
• 8 prawns in their shells
• 4 ounces prepared squid, cut into rings
• 1 large lemon, cut into 8 wedges
• Small handful parsley, roughly chopped

Details

Adapted from cookware.lecreuset.com

Preparation

Step 1

Heat oil in the paella pan over medium heat. Add chicken and brown well on all sides. Add the chorizo and cook 2–3 minutes.

Add onion and garlic and cook 4–5 minutes, stirring frequently. Stir in the paprka, black pepper and rice.

Pour in the wine and saffron-infused chicken stock. Bring to a boil, then reduce heat to maintain a low simmer. Cook 15–20 minutes, stirring occasionally.

Stir in pepper, edamame and tomatoes. If the mixture becomes dry, add water as necessary.

Add the mussels or clams, prawns and squid near the center of the pan. Cover with aluminum foil and let cook 8–10 minutes or until seafood is cooked through. The mussels or clams should open; discard any that do not open. The prawns will be pink and the squid firm.

Stir to distribute the seafood evenly. Squeeze lemon juice over the cooked paella. Top with lemon wedges and parsley, and serve from the pan.