SMALL BATCH PAELLA

Small Batch Paella image

Provided by zeldaz51

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

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1 teaspoon saffron, crushed and steeped in 3 T. stock
1 1/2 cups broth (either chicken broth, or half chicken, half clam juice)
1 cup diced peeled tomatoes
1/2-1 teaspoon paprika, preferably Spanish
1 dash turmeric (for color)
olive oil
1/2 medium onion, diced
1/4 cup finely diced carrot
2 -3 minced garlic cloves
4 -6 ounces boneless chicken thighs, with skin
1 roasted peeled red pepper, cut into slices (or from jar)
1 cup paella rice or 1 cup other mediterranean rice
12 mussels, debearded and scrubbed (or unpeeled shrimp or large scallops)
1 ounce spanish chorizo, chopped or 1 ounce equivalent amount cooked diced pancetta
you could add artichoke heart, peas, different cooked sausages, and whatever else strikes your fancy, but adjust proportions so tha

Steps:

Boil together the broth, saffron and the broth it steeped in, tomato, paprika, turmeric, salt and pepper. Heat oil in the paella pan or cast iron 12 inch frying pan. Add garlic and onion and cook until soft, then remove.
Brown chicken, adding oil as needed, until about 75% done, then remove.Scrape bottom of pan, add more oil, add rice, and cook until translucent. Add boiling broth, cook at medium for 5 minutes. DO NOT STIR.
Reduce heat, arrange chicken, red pepper, mussels, chorizo, and any optional ingredients, and cook 15 minutes. Cover, continue cooking on very low, about 5 more minutes. You may need to move the pan around so heat is even; you want the water to be absorbed and the bottom to begin to get crusty.
Let stand about 5 minutes, discard shellfish that do not open.

Nutrition Facts : Calories 324.9, Fat 7.4, SaturatedFat 2.1, Cholesterol 40.3, Sodium 440.2, Carbohydrate 47.2, Fiber 2.5, Sugar 3.7, Protein 15.9