Paella has held an honor of practicality being the best in Spanish homes for centuries. If other Spanish dishes aren’t your favorite, you can just try this one to find yours and everyone’s favorite dish. To round out the meal, choose a vivid red wine and grab a crusty baguette, and serve it with a light salad as a side.
1 cup chopped fresh parsley
1 cup chopped fresh
¼ cup fresh lemon juice
1 tablespoon olive oil
3 large garlic cloves, minced
1 cup water
1 teaspoon saffron threads
6 cups chicken, seafood or vegetable broth
10-12 unpeeled jumbo shrimp (about 1/2 pound)
8-10 mussels, scrubbed and debearded
4 skinned, boned chicken thighs, cut in half
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup diced tomatoes, undrained
1 teaspoon sweet paprika
1 teaspoon black pepper
3 cups uncooked Arborio or paella rice or other short-grain rice
1 ½ cup frozen green peas
Lemon zest (optional)
1-To prepare the herbs and spices blend along with Saffron, combine all the ingredients in herb blend and set aside.
2-To make the paella ready, combine water, saffron, and broth in a large pan. Make it simmer (do not boil). Keep it over low heat; set aside.
3-Heat 1 tablespoon oil in a large pan or large skillet over medium heat. Add chicken; make it sautéed for 2 minutes each side then Remove from pan.
Add shrimp, and make it sautéed for 2 minutes. Remove from the pan. Reduce heat to medium low.
Add onion and bell pepper; make it sautéed for 15 minutes while stirring occasionally.
Add tomatoes, paprika, and 3 garlic cloves; cook them for 5 minutes.
Add rice; cook it for 1 minute while stirring constantly.
Stir in herb blend, broth mixture, chicken, and peas. Bring to a low boil; cook for 10 minutes while stirring frequently.
Add the mussels to the pan, mix them into rice mixture. Cook 5 minutes or until shells get ready and open; discard any unopened shells.
Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand aside for 10 minutes. Serve with lemon wedges, if desired.