Truth be told, I may be in the market for a new paella recipe. This is very good, but as it’s Rachael Ray-based, I feel there’s a more authentic one out there I could try.
*olive oil for sauteeing
*3 cloves of garlic, minced
*some red pepper flakes
*two cups arborio, or short-grained rice
*a pinch of saffron
*a bay leaf
*1 quart chicken stock
*some fresh thyme
*about two pieces of chicken, cut into pieces
*1 red pepper, cut in pieces
*1 chopped red onion
*around 3 links of chorizo (I’ve substituted kielbasa in a pinch, though clearly it’s even less authentic that way. Andouille would also work in similar non-authentic fashion)
*about a pound of shrimp, peeled and deveined
*a bunch of mussels
*a few sea scallops
*1 cup peas
*2 lemons, zested and then cut into wedges (or use new lemons for the wedges if you don’t want it to look ghetto)
*handful of flat leaf parsley
*handful of scallions, chopped (green parts)
Sautee rice in oil with garlic and red pepper. Add saffron, bay leaf, broth and thyme to mix. Bring to a boil and then simmer.
While that’s hanging out, brown chicken (season first). Then add peppers and onion. Then chorizo (cook through).
After about 15 minutes, add shellfish to the rice pan, then add peas and zest. Cook for another five minutes. Remove bay leaf. Combine two pans, garnish with scallions and parsley. Serve with lemon wedges.
