The word paella comes from the Latin word for shallow pan, which is the type of pan used to make this dish. Paella was introduced in Spain and was originally touted as a farmer’s food. It was a hearty meal for farmers and is a great post-workout meal. This is a wonderful dish to make for a large group!
- 6 Cloves garlic, peeled 1 onion, chopped
- 1 Red or green bell pepper, seeded and chopped
- 10 Threads of saffron
- 1 Tbsp (3 g) thyme
- 2 Tsp (5 g) sweet paprika
- 2 Tsp (5 g) smoked paprika
- 1 Small can organic crushed tomatoes Sea salt and cracked pepper
- 1⁄2 Tbsp (7 ml) extra-virgin olive oil
- 1 Dried chorizo, sliced
- 3 Boneless chicken thighs, chopped
- 1 1⁄2 Cups (340 g) arborio rice or cauliflower rice
- 1⁄4 Cup (60 ml) sherry vinegar
- 2 1⁄2 Cups (600 ml) chicken bone broth
- 2 lb (900 g) Mussels, cleaned
- 2 lb (900 g) Raw shrimp, prawns peeled
- 1⁄2 cup (75 g) Frozen peas, thawed
- Flat-leaf parsley leaves for topping
To make the tomato sauce, place the garlic, onion, bell pepper, saffron, thyme, sweet and smoked paprika, tomatoes, salt and pepper in a food processor and blend until smooth. Set aside.
- Heat the oil in a large skillet. Add the chorizo and cook for 2 minutes.
- Add the chicken and cook for 3 more minutes or until browned.
- Add the rice and cook, stirring for 1 minute.
- Add the vinegar and cook for 1 minute. Add in the tomato sauce and chicken bone broth and bring to a boil.
- Push the mussels and the prawns into the rice and reduce the heat to low. Cook for 15 minutes without stirring. Increase the heat and cook for another 3 minutes.
- Remove the paella from the heat, top with the peas, cover with aluminum foil and set aside for 15 minutes or until most of the liquid is absorbed. Top with parsley before serving.