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Paella is a classic Spanish dish combining seafood, chicken, sausage and rice. Saffron, which imparts a wonderful earthy flavor and beautiful golden yellow color, is the key to flavoring this delectable recipe.
2 tablespoons extra virgin olive oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
2 cups chopped onions
1 medium red bell pepper, chopped
4 cloves garlic, chopped
8 ounces Spanish dried chorizo, cut into 1/2-inch slices
3 cups Valencia short grain rice
3 1/2 cups Kitchen Basics® Original Chicken Stock
1/2 cup dry white wine
1/2 teaspoon McCormick Gourmet™ Saffron, Spanish , crumbled
1 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 pound large shrimp, peeled and deveined
1 pound mussels, rinsed
1/2 cup frozen peas
Heat oil in very wide deep skillet (with 12 to 15-inch bottom) or 8-quart wide-bottom Dutch oven on medium-high heat. Add chicken; cook and stir about 5 minutes or until browned. Remove chicken from skillet.
Reduce heat to medium. Add onions, red pepper, garlic and sausage to skillet. Cook and stir until onions begin to brown. Add rice; cook and stir until rice is just translucent and has a slightly nutty aroma. Stir in chicken, stock, wine, saffron, salt and pepper. Bring to boil; stir. Reduce heat to low; cover and simmer 20 minutes or until rice has absorbed most of the liquid.
Place shrimp, mussels and peas over rice mixture. Cover and simmer on low heat 10 minutes or until shrimp turn pink and mussels have opened. Stir before serving.
Garnishing Tip: Garnish with sliced pimentos and chopped fresh parsley.
Serving Suggestion: Serve in wide shallow soup bowls with a lemon wedge.
(Amount per serving)