Paella Cartagena
Serving Size / Yield
6 servings
Ingredients
- 1/4 C. olive oil
- 1 lg. onion, chopped
- 1/2 sweet red pepper, seeded and diced
- 1 chicken breast, skinned, boned and diced
- 1 C. long grain rice
- 2 1/2 C. chicken stock
- salt
- pepper
- pinch paprika
- small pinch saffron
- 2 garlic cloves, crushed
- 2 chorizo sausages
- 6 jumbo shrimp, peeled and deveined
- 24 fresh mussels, washed and scraped
- 3/4 C. cooked fresh peas
- 4 tomatoes, skinned, seeded and chopped
- 1 Tbs. chopped parsley
Directions
Heat the oil in a large, heavy skillet or if possible, a 2-handled paella pan. Saute the onion and red pepper until soft. Add the diced chicken and sauté, stirring, until just browned. Stir in the rice and cook for 4 minutes until it starts to turn opaque. Add the chicken stock, salt, pepper, paprika, saffron and garlic. Bring to a boil and simmer over low heat for 15 minutes. Add the sausage (cut into thick slices), shrimp and mussels. Cover with a lid and cook for 5 minutes. Stir in the peas and tomatoes and cook for another 3 minutes. Check the seasoning, sprinkle with chopped parsley and serve the paella at once in the paella pan or a large dish.
Serve with: Simple Green Salad
