Paella with Brown Rice
|Brown basmati rice||1 Cup (16 tbs) (Another Brown Rice May Be Substituted, But Not White Rice)|
|Olive oil||2 Tablespoon|
|Skinless chicken thighs||6|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Large, chopped|
|Sweet red pepper||1 , seeded and diced|
|Canned chicken broth||13 Ounce (1 Can)|
|Canned tomatoes||1 Pound, drained and chopped (1 Can)|
|Cayenne pepper||1⁄4 Teaspoon|
|Saffron threads||1⁄4 Teaspoon|
|Frozen peas||1 Cup (16 tbs) (Thawed Enough To Separate)|
|Cooked cleaned shrimp||1⁄2 Pound, peeled|
|Mussels||1 Pound (In Shells)|
Parboil the rice in boiling salted water for 20 minutes.
Drain.Meanwhile, in a Dutch oven, brown the chicken in hot oil and remove it.
Preheat the oven to 400° F.
Lower the heat under the Dutch oven, and saute the garlic, onion, and sweet red pepper until they are softened.
Add the broth, tomatoes, cayenne, and saffron, and bring the mixture to a boil to dissolve the saffron.
Spoon in the parboiled rice and top with the chicken.
Put the boiling paella into the oven and bake for 35 minutes.
If most of the liquid has been absorbed and the rice is tender, go to the next step.
If not, bake a few minutes more.
Stir the peas and shrimp into the rice, again putting the chicken on top.
Lay the mussels over the chicken.
Cover tightly and bake 10 minutes, or until the mussels have opened.
If one or two haven't opened when the rest have, discard the closed ones.