- 1 pound fresh chorizo sausage
- ½ pound bacon, sliced into small strips
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup sliced red bell pepper
- 3 cloves garlic, minced
- 4 small bone-in chicken breasts
- 4 chicken drumsticks
- 1⁄2cup dry white wine
- 4 1⁄2 cups chicken broth
- 1⁄2 teaspoon saffron threads
- 1 teaspoon paprika
- 1⁄4 teaspoon ground coriander
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- Salt and freshly ground black pepper
- 2 cups imported arborio rice
- 1 tablespoon lemon juice
- ¼ teaspoon oregano
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1 pound large shrimp, deveined and shelled
- 24 mussels
- 2-3 medium tomatoes, peeled, seeded, juiced, and large diced
- 2 cups frozen green peas, defrosted
- 2 lemons, quartered
- Parsley, minced
- Prick sausages with a fork and steam in a pan with a little water till cooked through. Cool and slice.
- Add sausages and bacon to a large saute pan with 2 tablespoons of olive oil. Cook until lightly browned; stir in onions and peppers.
- Cover and cook slowly until vegetables are tender. Add garlic and cook another minute till fragrant.
- Remove all ingredients to a heatproof bowl with a slotted spoon, then transfer fat to a paella pan.
- Dry chicken pieces in paper towels, heat fat in the paella pan, and brown chicken on all sides.
- Add the reserved vegetables and sausages, wine, chicken broth and seasonings. Add salt and pepper to taste (will vary depending on saltiness of your chicken broth). Cover and simmer for about 20 minutes (chicken won't be completely cooked at this point. If making ahead, this is where you can stop, cool and refrigerate. Bring to a boil before continuing).
- Sprinkle in the rice, mixing it down into the liquid with a spoon.
- Boil rapidly 5 to 6 minutes, uncovered. Do not stir the rice.
- While mixture is boiling, mix shrimp with the lemon juice, oregano, olive oil, salt and pepper. Set aside.
- When the rice is swollen and begins to rise to the surface, rapidly push the shrimp, tail end down, into the rice and add the mussels, hinge-side down. Cook for a few minutes, flipping shrimp as needed.
- Again, do not stir, simply push these ingredients down into the rice with a spoon.
- Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente. Sprinkle with peas and tomatoes the last 4 or 5 minutes. You may briefly cover the pan with a lid if needed to cook the seafood.
- To serve, sprinkled with minced parsley and have lemon quarters available to pass.
Source:That Skinny Chick
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