Chicken Seafood Paella
|Olive oil||1 Tablespoon|
|Boneless skinless chicken thighs||1 1⁄2 Pound, cut into 2 inch pieces|
|Chorizo sausages||6 Ounce (Two 3 Ounce Each)|
|Onion||1 Medium, finely chopped|
|Pepper red||1 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Canned tomatoes in puree||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Medium rice grain||2 Cup (32 tbs)|
|Green beans||4 Ounce, cut into 1-inch pieces|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned chicken broth/1 3/4 cups old-fashioned chicken broth||14 1⁄2 Ounce (1 Can)|
|Salt||1 1⁄2 Teaspoon|
|Loosely packed saffron threads||1⁄4 Teaspoon, crumbled|
|Dried thyme||1⁄8 Teaspoon|
|Mussels||1 Pound, scrubbed and debearded|
|Medium shrimp||12 Ounce, shelled, deveined|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. In deep nonreactive 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and chorizo; cook until browned, about 10 minutes. With slotted spoon, transfer chicken and chorizo to bowl.
2. Reduce heat to medium. Add onion and red pepper to skillet; cook, stirring frequently, until onion is tender, about 5 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add tomatoes with their puree and wine; cook, breaking up tomatoes with side of spoon, until the liquid has evaporated.
3. Stir rice, green beans, water, broth, salt, saffron, thyme, and bay leaf into skillet. Thinly slice chorizo; return chorizo and chicken to skillet. Heat to boiling over high heat. Reduce heat; cover and simmer 20 minutes.
4. Tuck mussels into paella; cover and cook 3 minutes. Tuck shrimp into paella; cover and cook just until mussels have opened and shrimp are opaque throughout, about 3 minutes longer. Remove from heat and let stand 5 minutes. Discard bay leaf and any mussels that have not opened. Sprinkle paella with parsley and serve with lemon wedges.