Recipe: Classic Paella with Chorizo, Chicken and Mussels

Source: The Canadian Press

Posted: 11/19/08 12:47PM

Filed Under: Food

A paella is a classic Spanish dish of saffron flavoured rice combined with a variety of meats and shellfish as well as onion, peppers, tomatoes and herbs. It's named after the special two-handled paella pan in which it is prepared and served.

However a wide shallow skillet about 33 to 36 cm (13 to 14 inches) will suffice.

Classic Paella

375 ml (1 1/2 cups) dry white wine, divided

625 ml (2 1/2 cups) chicken broth, divided

pinch saffron threads

300 ml (1 1/4 cups) long grain rice

30 ml (2 tbsp) olive oil

250 ml (1 cup) finely chopped red onion

2 minced garlic cloves

250 g (8 oz) diced skinless, boneless chicken breast

250 g (8 oz) sliced chorizo sausage

500 g (1 lb) fresh mussels

500 g (1 lb) 10 to 12 peeled and deveined shrimp

125 ml ( 1/2 cup) chopped roasted red pepper

125 ml ( 1/2 cup) chopped Roma tomatoes

50 ml ( 1/4 cup) chopped fresh parsley

15 ml (1 tbsp) chopped fresh thyme

In a large saucepan, bring 250 ml (1 cup) white wine and 500 ml (2 cups) chicken broth to boil over medium high heat. Add saffron threads; simmer 2 to 3 minutes. Stir in rice. Cover, remove from heat and let stand without opening the lid for 10 minutes.

Meanwhile, in a large deep skillet, heat oil over medium high heat, add onion and cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute. Add chicken and sausage, stirring often until browned and chicken is cooked through. Transfer to plate. In same skillet, pour in remaining 125 ml ( 1/2 cup) of wine and 125 ml ( 1/2 cup) of broth. Bring to boil over medium high heat. Add mussels, cover and cook until mussels have opened, 3 to 5 minutes. Transfer to plate, discarding any unopened mussels. Reserve remaining liquid.

Add saffron rice to remaining cooking liquid; stir in cooked chicken and sausage mixture, shrimp, peppers and tomatoes. Cover and cook until shrimp is cooked through, about 5 minutes.

Sprinkle with parsley and thyme. Garnish with mussels.

Makes 6 servings.

Source:www.riceinfo.com