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Paella
Serves 8-10
Ingreedients:
1lb boneless, skinless chicken thigh, cut into strips
10 shrimp, peeled and deveined
Oil for searing
10 oz dried chorizo, cut into coins
1 red bell pepper, medium dice
1 small onion, small dice
4 garlic cloves, minced
3 bay leaves
• Have the temperature set to sear. Your skillet will start preheating. Once the indicator light goes off, you can
start cooking.
• Start by seasoning the chicken and shrimp with salt. Sear the shrimp with some oil on both sides to get color,
then remove.
• Add the chicken and the chorizo and sear until the chicken is golden brown.
• Add the peppers, onion, garlic and a large pinch of salt. Cook and occasionally stir until vegetables are soft,
about 10 minutes.
• Add the bay leaves, paprika, saffron and tomatoes and cook for 5 minutes.
• Add the broth to the skillet and then add the rice once it comes to a boil.
• Put the lid on and cook for 15 minutes, most of the broth should be absorbed by the rice.
• Once the rice is cooked add the peas, mussels and shrimp. Cook with the lid on until the mussels open.
• Once the mussels are open and the shrimp is hot, the paella is ready.
NOTE: This dish is meant to be served in the skillet. It's great for large groups and entertaining.
1 teaspoon smoked paprika
1 pinch saffron
3 tomatoes, chopped
7 cups chicken broth
2 ½ cups short grain rice
1 cup frozen peas
10 mussels
EN
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