Paella

Name: Paella
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 teaspoons black pepper; 454 grams boneless chicken parts, preferably skin, cut into 2-inch pieces; 946 milliliters chicken stock; 227 grams chorizo sausage, cut on the diagonal into 1-inch pieces; 237 milliliters dry white wine; 1 Tbsp minced fresh flat-leaf parsley leaves; 59 milliliters minced fresh cilantro leaves; 3 cloves garlic, lightly crushed with the side of a knife blade, and minced; 1 Tbsp grapeseed oil; 454 grams mussels, scrubbed and debearded; 1 Tbsp paprika; 1 pinch saffron; 1 teaspoon salt; 227 grams (21 to 25 size) shrimp, peeled, deveined, and tails removed; 1 large white onion, diced; 473 milliliters white rice

Paella might be a good recipe to expand your main course repertoire. This recipe serves 8. One portion of this dish contains roughly 30g of protein, 21g of fat, and a total of 529 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of European cuisine. A mixture of salt, grapeseed oil, shrimp, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert.

Instructions

Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to "bloom."

Ingredients you will need

Saffron

Water

Heat the grapeseed oil over medium-high heat in an 8 quart saute pan, brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter.

Ingredients you will need

Chicken Pieces

Grape Seed Oil

Chorizo

Equipment you will use

Frying Pan

Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover.

Ingredients you will need

Salt And Pepper