Paella Made Simple with Mussels, Shrimp & Chicken
- 2 cups short-grain rice
- 1 cup dry white wine (Fortunati Chardonnay!)
- 1/4 cup cup olive oil
- 1 can diced tomatoes with onion and garlic, strained and liquid reserved
- 12 ozs boneless skinless chicken thighs, cut into 1/2-inch pieces
- 8 jumbo shrimp, peeled, deveined and tail removed
- 1/2 lb mussels, scrubbed and debearded
Instructions
· Prepare the rice according to package directions.
· Meanwhile, heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown.
· Stir wine into skillet. Bring to boil; boil until almost all liquid evaporates. Stir in diced tomatoes and 1/4 cup reserved tomato liquid. Bring to boil; cook for 2 minutes. Stir in rice until well coated.
· Discard mussels that do not close when tapped. Lay mussels and shrimp over rice. Cover and cook for 3 to 5 minutes or until mussels are opened, and chicken and shrimp are cooked through. Note: Discard mussels that didn’t open.
· Additional Tips
For added flavor, cook rice in chicken broth.
For a crispy bottom, after mussels have opened, remove cover and turn heat to high for final 2 minutes.
For a Spanish flair, add 1/2 tsp saffron threads and 1/2 tsp smoked paprika to tomatoes.
Serve with a side of lemon slice giving the paella extra zest by adding a burst of flavors with every bite.
Garnish paella with sliced roasted red peppers, cooked peas and finely chopped fresh parsley to enhance the presentation.