Make dinner with abundance in a giant, or not so giant, paella pan! Cook like you’re a Spaniard and serve like you’re a pro~
- ¼ cup olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, finely minced
- 8 oz. tomato sauce -or- 3 whole Roma tomatoes, finely diced
- 1 bay leaf
- 1 teaspoon paprika
- 1 pinch of saffron threads
- ¼ cup white wine
- 4 boneless, skinless chicken thighs cut into 1-inch cubes
- ¼ cup parsley, divided
- 2 cups rice (Spanish or medium grain)
- 5 cups chicken broth
- ½ cup frozen peas
- ½ lb. shrimp, peeled
- ½ lb. mussels, cleaned
- Salt and pepper
- STEP 1: Add olive oil to a skillet – a paella pan is preferred but a cast iron skillet will work – over medium heat. Add the onion, bell peppers and garlic and cook until the onion is translucent. Add tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- STEP 2: Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- STEP 3: Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- STEP 4: Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (Don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- STEP 5: Cook for about 15-18 minutes (uncovered), then nestle the shrimp and mussels into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- STEP 6: Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow it to rest for 10 minutes. Garnish with parsley and serve.
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