24
Preparation
1.
In a small bowl, combine garlic, lemon juice, oil and parsley; set
aside.
2.
In a large saucepan, combine water, saffron and broth and bring
to a simmer. Keep warm over low heat.
3.
Preheat 12” chef pan over medium heat for 2-3 minutes, add oil
and heat. Add chicken, cook for 2 minutes per side and remove
from pan. Add sausage and prosciutto and cook for 2-3 minutes,
remove from pan and set aside. Add shrimp and cook for 2
minutes remove from pan and set aside.
4.
Reduce to medium-low heat, add onion and red bell pepper and
cook 5-6 minutes, stirring frequently. Add rice, stirring to coat
well. Add tomatoes, red pepper flakes, paprika, herb mixture,
chicken, sausage mixture and broth mixture. Cook, stirring
frequently for 10 minutes. Place pan into steam oven, select super
steam function, set temperature for 350°F degrees and timer for
15 minutes.
5.
When cook time is complete, add mussels, gently pressing them
into rice mixture, select super steam function, set temperature for
350°F degrees and set timer for five minutes, or until mussels
open. Discard any unopened mussels.
6.
Stir in peas, place shrimp around top of paella and sprinkle with
lemon mixture. Remove from heat, cover and let stand for 10-15
minutes.
7.
Serve warm with lemon wedges.
