Paella

Preparation 45min Cooking 45min Servings 6

 
 

Ingredient

  • 3 tbsp (45 ml) tomato paste

  • 4 cups of chicken broth

  • ½ tsp mild smoked paprika

  • 2 fresh artichoke bottoms, cut into thin wedges

  • 1 pinch saffron

  • ¾ lb (340 g) boneless, skinless chicken thighs, cubed

  • 3 tbsp (45 ml) olive oil

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 1 red bell pepper, seeded and cut into strips

  • 2 squid without tentacles, trimmed and cut into thin strips

  • 5 oz (150 g) chorizo sausage, cut into rounds

  • 1 ½ cups (330 g) paella rice

  • ½ cup (125 ml) white wine

  • ¾ lb (340 g) large shrimp (16-20), shelled and deveined with tails intact

  • 20 mussels, trimmed and washed

  • ½ cup (75 g) frozen green peas, thawed

  • Lemon wedges, to taste

 
 
 
 

Preparation

  1. In a spacious pot, amalgamate the broth, tomato paste, paprika, and artichokes. Bring the mixture to a boil and let it simmer for 5 minutes. Introduce the saffron, and season the concoction with salt and pepper. Ensure a thorough mix. Keep the blend warm.

  2. Simultaneously, in a paella pan or a generously sized non-stick skillet over high heat, sear the chicken in the oil. Toss in the onion and garlic and cook for 1 minute. Add the bell pepper, squid, and chorizo. Season with salt and pepper, and stir continuously while cooking for 2 minutes.

  3. Incorporate the rice and blend it thoroughly. Pour in the white wine and let it cook for 1 minute. Add the broth with the artichokes and let it simmer over medium heat for 10 minutes without stirring.

  4. Arrange the shrimp over the rice, and gently nestle the mussels into the rice with their openings facing up. Cook for 10 to 12 minutes, or until the rice is cooked but still slightly firm, the broth has thickened without being completely absorbed, and the shrimp and mussels are fully cooked.

  5. Remove the pan from heat, add the peas, and loosely cover the pan with foil. Let it sit for 3 minutes. Serve with lemon wedges.