|2 Chicken breast; deboned or bone-in, chopped in large chunks|
|Any mix of ham, chorizo, squid, clams, mussels, an; cut ham into 1/4 in cubes, cut squid into rings, deshell and devein prawns, scrub mussels and clams, cut chorizo into thick slices|
|1 largeOnion; chopped|
|1 Red bell pepper; chopped|
|6 clovesGarlic; chopped|
|1 14 oz canTomatoes; chopped, drained|
|1 1/2 cupsArborio rice|
|5 cupsLow-sodium chicken broth; hot|
|1/2 teaspoonSaffron threads; crumbled|
|1/4 teaspoonBlack pepper|
|1 cupSmall peas; can or frozen. Thaw before using.|
If you use chicken, rub it with sweet paprika, oregano, pepper, and olive oil and let marinate for an hour.
In a large skillet with high rim, heat olive oil over medium heat. Add chicken and brown on all sides. Remove and set aside.
In same skillet, add a bit more olive oil, then brown ham and/or chorizo, remove and set aside.
In the same skillet, add more olive oil. Add onion, bell pepper, and garlic and saute until softened.
Add tomatoes and saute for another 3 minutes.
Add arborio rice, stir so that it is well covered, then saute for 5 minutes or so until rice is translucent.
Add chicken broth (2 cups for each cup of rice), saffron, paprika, salt and pepper. Bring to boil, then reduce heat to low; cover and simmer for 15 minutes. Stir very little, and add additional hot broth as needed to prevent burning.
Add ham, chicken, chorizo, if used.
Simmer for another 10 minutes. Again, add hot broth as needed to prevent burning.
Stir peas under rice. Nestle squid, prawns, mussles, clams on rice, and saute for another 5 to 10 minutes until prawns are nicely orange, mussels have opened, and rice is done.
Turn heat up to high and fry for about 1 minute, to get a crusty bottom.
Remove from heat and rest for 5 minutes before serving.
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