1 kg chicken thighs
3 thin chorizo
6 cups chicken broth
1 onion onion
5 cloves of garlic
2 red sweet peppers
2 tbsp ground paprika
500 g medium-grain rice
pinch of saffron threads
4,5 tbsp olive oil
500 g of cleaned mussels
500 g of large peeled shrimp
2 lemons


Chicken thighs wash, remove skin, remove meat from bones and cut into small pieces. Sausages cut into circles in the thickness of 1,5 sm. Onion and garlic peel and finely chop.

Peppers wash and cut into small cubes, removing the core. The saffron soak in 2 tbsp of cold boiled water. The rice thoroughly washed.

Heat on the grill a large frying pan. Add 0,5 tbsp vegetable oil, chicken pieces and sausages. Fry for 6 minutes without removing the pan from the heat, place chicken and sausage in a bowl.

Add another 2 tbsp oil, put onions, garlic and peppers. Fry, stirring occasionally, 5 minutes. Add the remaining oil, ground pepper and saffron solution.

Pour in the stock, put the washed rice. Quickly stir. Season with salt, bring to a boil. Return to the pan the chicken and sausage, reduce the heat to medium and cook without a lid, not stirring, 15 min., until all the liquid is absorbed.

Check the rice for readiness. If you need to add another 0.5 Cup (no more!) chicken broth and cook over medium heat until the rice reaches the desired condition.

Put in the shrimp paella. Cover the pan with a sheet of foil and cook 3 min.

Put the mussels in a colander and rinse with warm water. Add the mussels to the pan and cook 3 min.

Parsley wash, dry and finely chop. Lemons wash and cut into large sectors. Sprinkle paella with parsley. On top put the pieces of lemon.

Bon Appetit!


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