Serves 4 to 6
- 2 Tbs. olive oil
- 4 to 6 chicken legs
- 8 to 12 medium shrimp
- 8 to 12 mussels, scrubbed and soaked
- 1 chorizo sausage cut into ½-inch pieces
- ½ tsp. salt
- ¼ tsp. pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 c. paella rice
- 3 medium-sized tomatoes, chopped
- 4 c. vegetable or chicken broth
- 1 c. chopped bell pepper
- 1 c. peas
- 2 tsp. paprika
- 1 tsp. saffron
- 3 slices Parma ham
- 1 tsp. lemon juice
For garnish: 1 lemon cut into wedges, coriander leaves
- In a large pan, heat the olive oil over medium heat. Add the chicken legs, season with salt and pepper then cook for about 5 minutes until brown.
- Move the chicken to one side of the pan, then add the onion and garlic to the other half, cook for 2 minutes until it becomes translucent and soft.
- Add the paella rice and tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 3 minutes; you will notice it will start to brown on the bottom. Add the broth, lemon juice, paprika, saffron, bell pepper, peas and season with salt and pepper. Stir everything together and cover with a lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice.
- Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan. Arrange the shrimps, mussels, and Parma ham over the rice, cover with a lid again and cook for another 10 minutes or until the mussels open up and the shrimps are cooked.
- Turn off the heat and garnish the paella with coriander and lemon wedges.
Recipe and photo by Vicky Bogers
Vicky is Asian, came to Europe 12 years ago and is a mom to three boys. As she battled homesickness for the first few months, she focused on learning the different variety of ingredients in her new country, read cooking books, tried local and international restaurants and later got hooked on cooking. Vicky uses ingredients that are widely available and prepares food that is seasonal, simple, and family friendly.