Prep Time: 15 minutes
Cook Time: 25 minutes !!!
Yield: 8 servings
- 3 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 cloves garlic, crushed
- 1/2 teaspoon crushed red pepper flakes
- 2 cups enriched white rice
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1 quart chicken broth or stock
- 4 sprigs fresh thyme
- 1 1/2 pounds chicken tenders, cut into thirds
- Salt and freshly ground black pepper
- 1 red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 3/4 pound chorizo, casing removed and sliced on an angle
- 1 pound peeled and deveined large shrimp, 24 shrimp
- 18 green lipped mussels, cleaned
- 1 cup frozen peas
- 2 lemons zested
1/4 cup chopped flat-leaf parsley
- 4 scallions, chopped
- Lemon wedges
- Crusty, bread for passing
In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.
Also, on her 30 min. cooking show, she suggests serving this with Spanish cheeses (cheese spreads work fine) and nutty bread crackers/sticks and Greek olives. She also suggests serving Sangria as a drink. My friend made a non-alcoholic Sangria that was excellent.
PLEASE READ THIS POST FOR UPDATES ON THIS RECIPE:
Courtesy of Rachel Ray
Copyright © 2003 Television Food Network, G.P., All Rights Reserved