Ingredients
- 1/4 cup Extra Virgin Olive Oil (Spanish EVOO if you have it)
- 1 Onion, diced
- 1 bell pepper, diced (we use ½ red and ½ green)
- 4 cloves garlic
- 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
- Bay leaf
- 1 tsp paprika , sweet or smoked (if you can find the paella mix, that would be even better!)
- 1 pinch saffron threads
- Salt and pepper
- ¼ cup white wine
- ¼ cup flat leaf Parsley chopped, divided
- 2 cups Paella rice
- 5 cups chicken broth
- 1/2 cup frozen peas
- ½ lb peeled jumbo shrimp, about 12
- 1/2 lb mussels (about 10-12), cleaned properly
- Some chorizo and white fish (optional)
Instructions
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic, cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
- Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels, white fish and chorizo into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
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