Paella

This is a famous Spanish recipe that's delicious and flexible! There are so many variations of this recipe that you can add, subtract, or change certain ingredients if you wish.

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Servings: 6

Calories: 530 per serving

Ingredients:

• ¼ cup extra virgin olive oil
• 1 Onion , diced
• 1 bell pepper , diced (red, or green, or both)
• 4 cloves Garlic
• 3 roma tomatoes , finely diced (or 250 ml tomato sauce)
• 2 bay leaves
• 1 teaspoon paprika
• 1 pinch saffron threads (or substitute with tumeric)
• Salt and pepper
• ¼ cup white wine
• 4 boneless chicken thighs (cut into pieces)
• ¼ cup flat leaf Parsley (chopped)
• 2 cups Spanish rice
• 3 cups chicken broth
• 2 cups seafood broth
• ½ cup frozen peas
• ½ lb (¼ kg) Jumbo Shrimp or prawns (about 12) peeled, tail on
• ½  lb (¼ kg) Mussels (about 10-12), cleaned properly (beards off)
• 250 gramd calamari rings (optional)
• Lemons, to garnish

Directions:

1. Add olive oil to a pan over medium heat. 
2. Add onion, bell peppers and garlic and cook until onion is clear.
3. Add chopped tomato, bay leaves, paprika, saffron, salt and pepper. 
4. Stir and cook for 5 minutes. 
5. Add white wine and cook for 10 minutes. Taste and add salt if needed.
6. Add chicken pieces, 2 tablespoons chopped parsley and Spanish rice to the pot.
7. Cook for 1 minute.
8. Pour the broth slowly all around the pan and gentle shake the pan to get everything into an even layer. (Do not stir the mixture from this point on!).
9. Bring mixture to a boil. 
10. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (Don't ever stir the rice, so that a crispy crust forms at the bottom).
11. Cook for about 15-18 minutes (uncovered), then add in the shrimp, mussels, calamari, and peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
12. Remove pan from the heat and cover it with a lid or tinfoil.
13. Place a kitchen towel over the lid or tinfoil and allow to rest for 10 minutes.
14. Top off with fresh parsley and lemon slices. Serve.