Herb Blend Ingredients:
1 cup fresh parsley, chopped
1/4 cup fresh lemon juice
1 Tbsp. olive oil
2 large garlic cloves, minced
Combine all ingredients, and set aside
Paella Ingredients:
1 cup water
1 tsp. saffron threads
3 cups chicken broth
8 jumbo shrimp (about 1/2 pound)
1 Tbsp. olive oil
2 skinless chicken breast, diced
2 links Spanish chorizo sausage (about 6 1/2 ounces), sliced into 1” inch thick
4 oz. Prosciutto, cut into 1-inch pieces
2 cups onions, finely chopped
1 cup red bell pepper, finely chopped
1 cup tomatoes, diced
1 tsp. sweet paprika
3 large garlic cloves, minced
3 cups Arborio rice
1 cup green peas
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
8 lemon wedges.
Procedure:
Combine water, saffron, and broth in large saucepan. Bring to simmer - do not boil. Keep warm over low heat. Peel and devein shrimp, leaving tails intact. Set aside. Heat olive oil in large paella pan or large skillet over medium-high heat. Add chicken. Sauté 2 minutes on each side. Remove from pan. Add sausage and prosciutto. Sauté 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper. Sauté 15 minutes, stirring occasionally. Add tomatoes, paprika, and garlic. Cook 5 minutes. Add rice. Cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture and peas. Bring to a low boil. Cook for 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes, until shells open. Discard unopened shells. Arrange shrimp, heads down, in rice mixture. Cook 5 minutes, until shrimp are done. Sprinkle with lemon juice. Remove from heat. Let stand 10 minutes. Serve with lemon wedges.
Recipe Author: The Shores Dine on the Beach
Restaurant: The Shores Dine on the Beach, 8110 Camino Del Oro La Jolla, CA
Source: http://www.theshoresrestaurant.com/files/SRTraditional%20Spanish%20Paella%20-%20Oct.pdf