Chicken and Seafood Paella
Ingredients
Herb Blend:
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
Paella:
1 cup water
1 teaspoon saffron threads
20 oz chicken broth
8 large shrimp peeled and deveined
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 andouille sausages
2 cups finely chopped onion
1 cup finely chopped red bell pepper
3 Roma tomatoes
1 tsp smoked paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
Prepare the herb blend, combine the first 4 ingredients, and add to heated chicken broth
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
Add chicken; saute 2 minutes on each side. Remove from pan.
Add sausage; saute 2 minutes. Remove from pan.
Add shrimp, and saute 2 minutes. Remove from pan.
Reduce heat to medium-low. Add onion and bell pepper and sauté until onions are translucent – 10 mins
Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
Add rice; cook 2 minutes till we’ll coated. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes.
Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice.
Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.