Chorizo sausage gives this paella bold, spicy flavor.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub live mussels under cold running water. Using your fingers, pull out the beards from the mussels that are visible between the shells. In a large pot combine 4 quarts cold water and 1/3 cup of the coarse salt. Add mussels; soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more. Set mussels aside.

    Advertisement
Instructions Checklist
  • Season chicken thighs with salt and black pepper. For a charcoal grill, place a 16-inch paella pan* on the rack of an uncovered grill directly over medium-hot coals; add oil to pan, swirling to coat evenly. Place chicken, skin side down, in pan. Cook about 10 minutes or until brown, turning once. (For a gas grill, preheat grill. Reduce heat to medium-high. Place pan on grill rack over heat. Cover and grill as directed.) Remove chicken from pan; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Add chorizo, bacon, and pork to pan; cook and stir about 5 minutes or until brown on all sides. Add sweet pepper, onion, and garlic; cook and stir about 5 minutes or until vegetables begin to soften. Add rice; cook and stir until grains of rice are light brown. Return chicken to pan. Add broth, tomatoes, saffron, paprika, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper to pan. Bring to boiling; cover grill. Cook, without stirring, for 15 to 20 minutes or until rice is plump but still slightly firm. Stir in mussels, shrimp, peas, parsley, lemon peel, and thyme. Cover and cook for 5 to 7 minutes more or until shrimp is opaque, mussels are open, and chicken is no longer pink (180°F). Discard any unopened mussels. Let stand for 10 minutes before serving.

*Note:

If you don't have a paella pan, use a roasting pan that you don't mind getting messy or a double layer of 13x9-inch disposable foil pans. If using foil pans, the time to bring rice mixture to boiling will be increased (to about 20 minutes) and the covered cooking time will increase to about 30 minutes plus 10 more minutes after shrimp is added.

Nutrition Facts

493 calories; 20 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 157 mg cholesterol; 1231 mg sodium. 626 mg potassium; 39 g carbohydrates; 3 g fiber; 3 g sugar; 37 g protein; 0 g trans fatty acid; 875 IU vitamin a; 22 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 133 mcg folate; 7 mcg vitamin b12; 61 mg calcium; 6 mg iron;

Reviews