Spanish Paella

Takes 60 minutes | Serves 6 |

Ingredients

60 ml Extra virgin olive oil
1 Onion
1 bell pepper
4 cloves Garlic
3 roma tomatoes
1 Bay leaf
1 tsp paprika
1 pinch saffron threads
some Salt
some pepper
60 ml white wine
4 boneless, skinless chicken thighs
30 ml parsley
2 cups Spanish Rice
1182.94 ml Chicken Broth
120 ml frozen peas
225 g Jumbo Shrimp
225 g Mussels
225 g calamari rings
some for garnish Lemons

Steps

Instructions

• Add olive oil to a skillet over medium heat. Cook onion, bell peppers, and garlic until onion is translucent.
• Add chopped tomato, bay leaf, paprika, saffron, salt, and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes.
• Add chicken pieces, parsley, and rice to the pot. Cook for 1 minute.
• Pour broth, jiggle pan for even rice layer. Bring to a boil, then simmer for 15-18 minutes.
• Nestle shrimp, mussels, and calamari into the mixture, sprinkle peas on top. Cook for about 5 more minutes until liquid is absorbed.
• Remove from heat, cover and let rest for 10 minutes.
• Garnish with parsley and lemon slices. Serve.