23
Paella
Serves 6
Ingredients
Herb mixture:
3 cloves garlic, minced
¼
cup fresh lemon juice
1
¼
tablespoons olive oil
1 cup chopped parsley
Paella:
1 cup water
1 teaspoon saffron threads
6 cups chicken stock
8 jumbo shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken thighs, cut I half
2 links (6
½
-ounces) Spanish chorizo, cut into
½
-inch thick slices
1 (4-ounce) slice prosciutto, cut into 1-inch pieces
2 cups diced onions
1 cup diced red bell pepper
1 cup petite diced tomatoes, with juice
¼
teaspoon red pepper flakes
1 teaspoon paprika
3 garlic cloves, minced
3 cups Arborio rice
1 cup frozen peas
8 mussels, scrubbed and beards removed
Lemon wedges for serving
