Easy Spanish Paella|Print

Servings: 8

Fresh parsley

1 cup, chopped

Fresh lemon juice

1/4 cup

Olive oil

1 tbsp

Garlic

2 cloves, minced

Water

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

Prosciutto

1 (4-oz) slice, cut into 1-inch-pieces

Onion

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

Mussels

8, scrubbed and debearded (optional)

Lemon juice

1/4 cup

Easy Spanish Paella

Prep:

20 m

Cook:

1 h 0 m

Ready in:

1 h 20 m

Combine parsley (1 cup), lemon juice (1/4 cup), oil (1 tbsp), and minced garlic (2 cloves) in a bowl. Set aside.
In a saucepan, combine water, saffron, and chicken broth. Bring to a simmer over low heat.
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.
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.
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!