Ingredients
- 1 kg Black mussels cleaned
- 600 g Shelled raw shrimp
- 600 g Chicken thighs
- 300 g Chorizo cut into thin slices
- 300 g Round rice
- 450 g Ripe tomatoes, peeled, cored, and finely chopped
- 300 g Red peppers, finely chopped
- 300 g Red onions, finely chopped
- 1 Nice pinch of saffron filaments
- 6 cl Boiling water
- 1 Tbsp. Olive oil
- 3 cloves garlic, chopped
- 2 tsp smoked paprika (pimento)
- 75 cl Poultry broth
- 60 g Frozen peas
- 2 Tbsp Parsley Dish
- Salt and pepper
Preparation Method
1. Place the saffron and boiling water in a small bowl and steep for 15 min.
2. Meanwhile, heat the olive oil in a paella pan about 38 cm in diameter or a very large skillet. When the oil starts to smoke, brown the chicken pieces on all sides, then reserve them on a plate. Then brown the chorizo in the same pan, then set aside with the chicken.
3. Pour the onion, pepper, garlic, and paprika into the skillet, always hot, and sauté, stirring regularly, until the onion is translucent and begins to brown. Add the tomatoes and mix for 1 or 2 min. Add the rice and mix well.
4. Return the chicken and chorizo to the pan, add the chicken broth and the saffron with its soaking water, salt, pepper, and mix quickly. Bring to a boil, then simmer, uncovered, 15 to 18 min until the rice is almost tender.
5. Sprinkle the peas over the rice. Place the prawns and mussels evenly on the surface of the paella, pushing them slightly into the rice. Cover the pan with sheets of aluminum foil and simmer for about 5 min until the shrimp is cooked and the mussels are open.
6. Just before serving, sprinkle with parsley and serve hot with lemon wedges.