OR MAYBE THIS ONE

Perfect Paella Recipe


3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons zested
Garnish:
1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing


In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

Thanks Maria, this is very close to the recipe I've been using, the only change is mine calls for chicken pieces but I like the idea of boneless tenders better! :clap:

You could use boneless
 

skinless chicken breasts. Also, dry sausages and shrimp could be used as a substitute for some of the other things. You know, sometimes, thinking about changing things up works. That way it is harder to get tired of anything. I vary many of my recipes from time to time when I am cooking them. It depends on what I have in the house and whether I feel like going to the store (that is of course, provided that I have the main ingredients):drool: By the way, both of the recipes sounded good!:biggrin:

Ohh, unfortunately my English is very poor and I can´t explain how to cook it, but I know it and I´d say to you that the most important thing in a good paella is broth. The rice you use should suck this broth.

It can be made of chicken, seafood, vegetables and so on, you can make it almost of everything.
It is said the first paella was made of vegetables, rabbit and snails.

Ciao.

All of your recipes are yummy and correct....the only thing missing is:

Pimenton "El Angel" (its a kind of paprika)

made by Hijo de Angel Rodriguez Rivas
Ctra.Nacional 630, KM438,2
Aldenueva del Camino
Caceres, Espana

*two kinds: the smoked sweet and the smoked hot

I learned to make Paella when I lived in Barcelona for 2 years after College

*I get this pimenton in NY at the gourmet store on 18th street

it can be ordered online at oleolefoods.com