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The ULTIMATE Paella Party ingredient set:
- Olive Oil
- White Cooking Wine (Fino Wine Grape)
- Bomba Rice
- Salt
- Saffron
- Paprika
- Paella Pan (Up To 6 Servings)
Put It Together
Herb Blend:
- 1 cup chopped fresh parsley
- 1/4 cup cooking wine
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
Paella:
- 1 cup water
- 1 teaspoon saffron threads (included in your Paella set)
- 16 ounce fat-free, low sodium chicken broth
- 6 unpeeled jumbo shrimp (about 1/2 pound)
- 1 tablespoon olive oil (included in your Paella set)
- 4 skinned, boned chicken thighs, cut in half
- 1 1/2 cups finely chopped onion
- 3/4 cup finely chopped red bell pepper
- 3/4 cup canned diced tomatoes, undrained
- 1 teaspoon sweet paprika (included in your Paella set)
- 2 large garlic cloves, minced
- 1 cups uncooked Bomba rice (included in your Paella set)
- 1/2 cup green peas
- 6 mussels, scrubbed and de-bearded
- 1/4 cup cooking wine (included in your Paella set)
- Pinch Sea salt (included in your Paella set)
- Lemon wedges (optional)
Put It Together
Step 1
To prepare the herb blend, combine the first 4 ingredients, and set aside.
Step 2
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and de-vein shrimp, leaving tails intact; set aside.
Step 3
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan. Add shrimp, and sauté 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; sauté 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
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