I prepared a paella in 35 minutes.

Yesterday I prepared a Paella in 35 minutes.

Paella has always been one of my favorite dishes to share with friends, it is easy to prepare, can be done in different ways, you can experiment and you use what you have, however, saffron and rice are always a must. You can have a traditional seafood paella or make it only with chicken (arroz con pollo).

This one is my own design with chicken shrimp, chorizo and mussels.

ingredients:

1 large onion (chopped)

1 red sweet pepper (chopped)

2 stalks of celery (chopped)

1 carrots (shredded)

3 tbsps of olive oil

4 pcs of skinless chicken pieces with bones

2 chorizos extremeño cut in pieces (if chorizo is not available, substitute 10" kielbasa)

1 cup of white rice

1 cup of white wine

2 cups of chicken stock

a generous pinch of saffron

salt and pepper to taste

12 medium size raw shrimp

20 fresh mussels de-bearded and cleaned

1/2 cup of peas

If you don't have a paella pan, use a large 12" to 14" sauté pan.

Sauté the onions, pepper, celery, carrots until soft and caramelized in the olive oil (3-5 minutes)

add the chicken to brown all sides (about 8 minutes)

add the chorizo and brown

add the white wine

add the rice and mix well

add the chicken stock, saffron, salt and pepper and cook covered for 10 minutes

after 10 minutes add the shrimp and mussels

sprinkle the peas over entire dish simmer for 10 minutes until mussels open up

I like to serve the paella hot in Pillivuyt Round Eared Dishes, which can be put in the oven to keep warm. If you have leftovers, Pillivuyt can go from freezer to oven and is dishwasher safe.

Accompany the paella with a good Rioja wine from Spain.