Paella I

Proper shrimp pasta, one of the best shrimp pasta recipes by italian home cooks and chefs.

Recipe Summary Paella I

A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.

Ingredients | Chicken And Shrimp Recipes With Pasta

4 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice

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

1 (12 ounce) package uncooked Arborio rice

5 cups chicken broth

½ 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

½ cup frozen green peas

12 large shrimp, peeled and deveined

1 pound mussels, cleaned and debearded

¼ cup chopped Italian flat leaf parsley

8 slices lemon, for garnish

Directions

Heat olive oil in paella pan over medium heat. Add 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: use 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.

Info | Chicken And Shrimp Recipes With Pasta

prep: 45 mins cook: 45 mins total: 1 hr 30 mins Servings: 6 Yield: 6 servings

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