Land & Sea Paella
A flavorful and vibrant one-pan dish featuring a delightful combination of shrimp, mussels, chicken, chorizo, and aromatic rice, cooked to perfection with a touch of saffron and a medley of herbs and spices.
Ingredients
- 8 oz shrimp peeled & deveined
- 4 oz mussels
- 4 oz chicken breasts sliced
- 8 oz chorizo sausage
- 4 oz prosciutto
- 1 cup aborio rice
- 6 oz diced tomato
- ½ cup red onion chopped
- ½ cup red bell pepper chopped
- ½ cup yellow bell pepper chopped
- ¼ cup sherry
- 3 tablespoons olive oil
- 2 tablespoons oregano
- 2 tablespoons thyme
- 3 tablespoons basil
- 2 tablespoons paprika
- pinch saffron threads
Instructions
- Bring 2 cups of water, 1 cup of rice, and a generous pinch of saffron to a rolling boil. Cover and reduce heat but DO NOT remove the lid for 20 minutes. Preheat the oven to 400°F.
- While the rice cooks, heat 1 tablespoon of oil in a large paella pan over medium-high heat. Add the chorizo, chopped into 1-inch thick pieces. Brown on all sides and when almost cooked, add the sliced chicken, cut into 1-inch bits. Cook thoroughly and remove from the pan.
- Without cleaning the pan, add another tablespoon of oil followed by the onions, peppers, and garlic. Sauté until the onions are beginning to brown, then deglaze the pan with the cooking sherry.
- Let the sherry boil off until most of the moisture has evaporated. Add the tomatoes, without draining, then add the chopped herbs, and reduce the heat to medium-low. Let the sauce simmer for 15 minutes, stirring occasionally.
- When most of the tomato juices have thickened, add the cooked rice to the pan and combine. Remove from heat.
- Press the shrimp into the rice and use tongs to push the mussels, hinge side down, into the paella. Top with prosciutto. Pop it into the oven and bake until the mussels have opened and the shrimp are red, or about 10 minutes.
- Serve alongside a chunk of crunchy bread and enjoy!
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