Mixed Paella

Name: Mixed Paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 piece Bay Leaves (1 bay leaf); 1 quart Chicken Broth (1 quart fish stock or chicken broth); 1 lb Chorizo Sausages (1 pound chorizo sausage, casing removed); 2 tsp Extra Virgin Olive Oil (2 teaspoons extra virgin olive oil); ½ lb White Fish (1/2 pound firm white fish, cut into bite-size pieces); 6 cloves Garlic (6 cloves garlic, minced); 2 pieces Lemon (1 lemon, cut into wedges + 1 lemon, zested); 24 pieces Mussels (24 mediums mussels, cleaned); 1 piece Spanish Onion (1 Spanish onion, chopped); ¼ cup Parsley (1/4 cup parsley, chopped); 1 cup Green Peas (1 cup peas); 1 piece Red Bell Pepper (1 red bell pepper, chopped); ½ tsp Red Pepper Flakes (1/2 teaspoon crushed red pepper flakes); 2 cup White Rice (2 cups dry rice); ¼ tsp Saffron (1/4 teaspoon saffron threads); ¾ lb Prawns (3/4 pound peeled and deveined shrimp); 6 sprig Thyme (6 sprigs thyme)

50 minSpanish

Servings8

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Gluten Free
Dairy Free

Ingredients

For 8 servings

Bay Leaves1 piece · 1 bay leaf
Chicken Broth1 quart · 1 quart fish stock or chicken broth
Chorizo Sausages1 lb · 1 pound chorizo sausage, casing removed
Extra Virgin Olive Oil2 tsp · 2 teaspoons extra virgin olive oil
White Fish½ lb · 1/2 pound firm white fish, cut into bite-size pieces
Garlic6 cloves · 6 cloves garlic, minced
Lemon2 pieces · 1 lemon, cut into wedges + 1 lemon, zested
Mussels24 pieces · 24 mediums mussels, cleaned
Spanish Onion1 piece · 1 Spanish onion, chopped
Parsley¼ cup · 1/4 cup parsley, chopped
Green Peas1 cup · 1 cup peas
Red Bell Pepper1 piece · 1 red bell pepper, chopped
Red Pepper Flakes½ tsp · 1/2 teaspoon crushed red pepper flakes
White Rice2 cup · 2 cups dry rice
Saffron¼ tsp · 1/4 teaspoon saffron threads
Prawns¾ lb · 3/4 pound peeled and deveined shrimp
Thyme6 sprig · 6 sprigs thyme

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Steps

1I a very large non-stick skillet or paella pan preheated over medium-high heat, add 2 teaspoons of your oil (you will need more oil if you're not using non-stick), garlic, red pepper flakes and rice.
2Saute for about 3 minutes.
3Add saffron, thyme, bay leaf and broth and bring to a boil. Cover and reduce heat to a simmer. Leave covered, do not stir.In another non-stick skillet, heat to medium-high.
4Add chorizo and crumble as you saute. When the sausage is cooked through, add red pepper and onion. Salt and pepper to taste if needed.
5Saute until the onion is tender and remove from heat, set aside.When the rice is nearly done (about 15 minutes) add fish and shrimp and press into rice.
6Add mussels, peas and sprinkle with lemon zest. Cover and continue to simmer until the rice is done and the mussels have opened. Discard any that do not.Top with chorizo mixture and parsley.
7Serve with lemon wedges and a crusty bread.