Servings: 8
Fresh parsley 
1 cup, chopped
Fresh lemon juice 
1/4 cup
Olive oil 
1 tbsp
2 cloves, minced
1 cup
Saffron threads 
1 tsp
Low-sodium chicken broth 
3 (16-oz) cans
Jumbo shrimp 
1/2 lb, peeled, deveined (tails intact)
Olive oil 
1 tbsp
Skinned, boned chicken thighs
4, cut in half
Chorizo sausage 
6 1/2 oz, cut into 1/2-inch-slices
1 (4-oz) slice, cut into 1-inch-pieces
2 cups, chopped
Red bell pepper 
1 cup, chopped
Canned diced tomatoes
1 cup
Sweet paprika 
1 tsp
Garlic cloves
3 cloves, minced
Arborio rice 
3 cups
Frozen green peas 
1 cup
8, scrubbed and debearded (optional)
Lemon juice 
1/4 cup
Easy Spanish Paella
20 m
1 h 0 m
Ready in:
1 h 20 m
  1. Combine parsley (1 cup), lemon juice (1/4 cup), oil (1 tbsp), and minced garlic (2 cloves) in a bowl. Set aside. 
  2. In a saucepan, combine water, saffron, and chicken broth. Bring to a simmer over low heat. 
  3. In a large skillet over medium-high, heat oil (1 tbsp). Saute chicken for 2 minutes on each side. Remove from the skillet. Saute sausage and prosciutto for 2 minutes. Remove from the skillet. Add shrimp. Saute for 2 minutes. Then, remove from the skillet. Next, add onion and bell pepper. Saute over medium-low for 15 minutes. 
  4. Add tomatoes, garlic (3 cloves), and paprika. Cook for 5 minutes. Then, cook rice for 1 minute, stirring. Add the parsley mixture, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil. Keep cooking for 10 minutes, stirring. Add mussels if using. Nestle them into the rice. 
  5. Cook for 5 minutes, or until the mussels open (if some of them remain closed, discard them). Place the shrimp heads down in the rice. Cook for 5 minutes, or until done. Sprinkle with lemon juice (1/4 cup). Remove from heat. Allow the Paella to stand for 10 minutes, covered with a towel. Serve and enjoy!