Authors: Vianney and Warner
✓ 1/4 c. dry white wine
✓ 3 cups uncooked Arborio rice or other short-grain rice
✓ 2/3 c. canned diced tomatoes
✓ 12 mussels, cleaned and debearded
✓ 5-6 medium scallops
✓ 1 cup finely chopped red bell pepper
✓ 2 links cured chorizo, sliced into rounds
✓ 1 cup of green peas frozen
✓ 2 teaspoons of Kosher salt to your liking I use 2 1/2
✓ 1/2 teaspoon of Brown sugar
✓ Lemon wedges, for serving
✓ 1 1/2 c. chicken broth
✓ 2 teaspoons of Smoked Paprika
✓ 3 cloves garlic, minced
✓ Pinch of saffron threads
✓ 1/2 large onion, chopped
✓ Freshly chopped parsley, for garnish
✓ 1/4 lb. shrimp, peeled and deveined
✓ 2 tsp. smoked paprika
✓ 2 medium chicken breasts, cut into 1" pieces
1st prepare the herb blend, combine the first 4 ingredients, Olive oil, garlic, salt, parsley and set aside.
To prepare paella, combine water, saffron, salt, brown sugar, pepper and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
Peel and devein shrimp, leaving tails intact; set aside.
Use scissors to Devein your shrimp if they are not cleaned the last thing you want is Dirty shrimpy
1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Until golden brown, don’t cook them through. Remove from pan. Add to plate
Add chorizo saute 5 minutes. Remove from pan. Add to plate
Add shrimp to same skillet, season with salt, and cook, turning occasionally, until browned, about 2 minutes. Transfer to plate
Heat remaining ½ cup oil in same skillet. Reduce heat to medium-low. All the juices from your chicken, chorizo and shrimp should all be combined in the olive oil by this point. Add onion and bell pepper; saute 15 minutes, stirring occasionally.
Add tomatoes, paprika, sofrito, 3 garlic cloves; and white wine cook 5 minutes.
Add rice; cook 2 minutes, stirring constantly. Stir in herb blend, broth mixture the water sitting in low heat, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently.
Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Throw them babies in the garbage “they dead”
Arrange shrimp, heads down, in rice mixture, and cover for 5 minutes or until shrimp is done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes.
Serve with lemon wedges, if desired