Paella I recipe

6 servings

4 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

4 ounces chorize sausage, cut into pieces

2 skinless, boneless chicken breast halves - cut into 1 inch cubes

1 (12 ounce) package uncooked Arborio rice

5 cups chicken broth

1/2 cup white wine

1 sprig fresh thyme

1 pinch saffron

salt to taste

ground black pepper to taste

2 squid, cleaned and cut into 1 inch pieces

2 tomatoes, seeded and chopped

1/2 cup frozen green peas

12 large shrimp, peeled and deveined

1 pound mussels, cleaned and debearded

1/4 cup chopped Italian flat leaf parsley

8 slices lemon, for garnish

Heat olive oil in paella pan over medium heat.

Add in onion, garlic and pepper; cook and stir for a few minutes.

Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes.

Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron.

Season with salt and pepper.

Bring to the boil, and simmer for 15 minutes; stir occasionally.

Taste the rice, and check to see if it is cooked.

If the rice is uncooked, stir in 1/2 cup more stock.

Continue cooking, stirring occasionally.

Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total.

Cook until rice is done.

Stir in squid, tomatoes, and peas.

Cook for 2 minutes.

Arrange prawns and mussels on top.

Cover with foil, and leave for 3 to 5 minutes.

Remove the foil, and scatter parsley over the food.

Serve in paella pan, garnished with lemon wedges.