INGREDIENTS:
- 3/4 lb Spanish chorizo, sliced into 1/2″ thick rounds
- 12 pcs chicken thighs fillet, cut to serving size pieces
- 1 & 1/2 lbs raw mussels, in shell
- 1 lb small raw clams, in shell
- 1 & 1/2 lb medium raw shrimp, with shell
- 1 & 1/4 lb medium grain rice
- 6 cups chicken broth
- 2 pcs medium- sized tomatoes, diced
- 1 pc red bell pepper, seeded and sliced
- 1 pack (10 oz) frozen peas
- 1 pc yellow onion, diced
- 1 large pinch saffron
- Extra virgin olive oil
HOW TO COOK:
- Prepare the grill. When the coals on the grill are covered in white ash, begin cooking.
- Assemble all ingredients on a table near the grill, so that you can stay in the area and monitor the cooking.
- Place the paella pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat up.
- When hot enough, sauté the onions and tomatoes in the olive oil.
- Add olive oil as needed to prevent sticking.
- Once the onions are translucent, add the chicken and cook, stirring constantly, about 15 minutes.
- Add chorizo and cook while stirring often.
- Add the rice, sprinkling in the form of a large cross on the pan.
- Stir for 2 to 3 minutes to thoroughly coat the rice with oil and mix with the other ingredients.
- Add saffron threads to the chicken broth and stir.
- Slowly pour broth into a pan until pan contents are covered.
- Spread ingredients evenly over bottom of pan.
- Arrange mussels around outside edge of pan, pointing up.
- Place clams in pan, distributing them evenly around the pan.
- Add slices of pepper on top. Allow simmering, cooking rice.
- Add more broth if necessary. (If fire becomes too hot, raise the pan up, away from the heat.) Three to 5 minutes before the rice is cooked, place the shrimp in the pan, distributing evenly. When rice is almost cooked, sprinkle peas over the pan.
- When rice is cooked, remove from heat and cover with aluminum foil or large tea towel 5 to 10 minutes before serving.
- Garnish with sliced lemons and serve. Enjoy!
IMAGE: unareceta.com
Also try: Easy Paella
