paella chef marshall o'brien


This spanish dish is wonderful for delicious flavors, definite wow factor, and great for family style eating. And it's very easy to make.
Enjoy, enjoy, enjoy.
serves 6 or more
4T olive oil
1 C onion, chopped
3 cloves garlic, minced
3/4 C red bell pepper, chopped
5 ounces chorizo sausage, cut into pieces
12 ounce uncooked Arborio rice
5 cups chicken broth
1/2 C white wine
2 sprigs fresh thyme
1 good pinch saffron, crumbled
1 tsp paprika
salt to taste
ground black pepper to taste
2 tomatoes, seeded and chopped
1/2 C fresh green peas
12 large shrimp, peeled and deveined
1 lbs fresh mussels, cleaned and debearded
1/4 C chopped Italian flat leaf parsley
8 slices lemon, for garnish
Heat olive oil in paella pan over medium heat. Add in onion, garlic and peppers. Cook and stir until onions are tender, about 4 minutes. Add chorizo sausage, and rice; cook for 2 to 3 minutes.
Stir in 1/2 the stock, wine, thyme leaves, saffron and paprika. Season with salt and pepper. Bring to the boil, and then simmer for 15 minutes; stir occasionally.
Taste the rice for tenderness. If the rice is uncooked, stir in 1-3 cups more liquid. Add tomatoes, and peas. Continue cooking, stirring occasionally until rice is cooked.
Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes, steaming the seafood.
Remove the foil, garnish with parsley.
Serve in paella pan, garnished with lemon.

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