Paella for 2

3 – 4 Servings

Ingredients

1ea Pinches of saffron

2T                      Hot water

1C                      Spanish short grain rice

8                      Raw shrimp peeled

8                     Live mussels

3T                      Olive oil

3 – 4                 Chicken thighs skinless boneless

2oz                     Chorizo cut into 1/4in slices, casings removed

1                         Large onions chopped

2                         Large garlic cloves crushed

1/2t                       Hot Spanish paprika

3-1/2oz             Green beans chopped

1/2C                  Frozen peas

2C                      Chicken stock

1                        Sweet red peppers, broiled, skinned, cored, seeded, and sliced

1/4C+                Finely chopped parsley

Salt and Pepper to taste

Process

Put the saffron in a bowl and add 2T of hot water

Set aside

Heat 2T of oil in a 9 in paella pan over medium high heat

Add chicken and cook until golden and crispy (about 5 minutes)

Transfer to a bowl

Add chorizo to the paella pan and cook for 1 minute or until it starts to crisp

Add to chicken

Heat another 2T of oil to the paella pan

Add the onions and cook for 2 minutes

Add the garlic and paprika and cook for another 3 minutes or until the onions are soft but not brown

Add the rice, beans, and peas to the paella pan, and stir until coated in oil

Return the chicken thighs and chorizo and any accumulated juices to the casserole

Stir in the chicken stock, saffron liquid, and salt and pepper and bring to a boil while stirring

Lower the heat and simmer, without stirring, for 15 minutes, or until the rice is almost tender and most of the liquid is absorbed.

Arrange the mussels, shrimp, and bell pepper strips on top

Cover the casserole

Simmer without stirring for 5 minutes or until the shrimp become and the mussels open

Discard any mussels that don’t open

Taste and adjust the seasoning

Sprinkle with parsley and serve immediately