Paella with Chicken, Sausage and Mussels

 2 tbsp extra virgin olive oil

1 small onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

3 cloves of garlic, minced

3 links of Spanish chorizo sausage (or smoked sausage) sliced

3 boneless, skinless chicken thighs, diced

1 ½  tsp smoked paprika

2-4 saffron threads

1 ½ cup medium grain rice or Arborio rice

1 14 oz can of diced fire roasted tomatoes 

3 cups chicken stock

½ lb mussels, washed (discard any mussels that are opened)

¼  cup fresh parsley, chopped

1 lemon cut into wedges

1 ½ tsp salt

1 tsp pepper


Place a cast iron, heavy bottom pan or paella pan on medium high heat. Add extra virgin olive oil and bring to temperature.  Add chopped onions, peppers, garlic, ½  tsp each salt and pepper. Saute until the onions become translucent.  This will take 4-5 minutes.


Add the diced chicken thighs and sliced sausage to the pan. Cook until the chicken is almost cooked through. Add the paprika, saffron threads and the rest of the salt and pepper.


Add the rice and cook for 2-3 minutes, stirring constantly.  Add tomatoes and the chicken stock to the pan. Stir well to combine.  Bring to a boil, then reduce heat to low and cover.  Simmer for 20 minutes.  


After 20 minutes, take the lid off and add cleaned mussels.  Cover again and cook for another 10 minutes.  After 10 minutes, check the pan to make sure all the liquid has been absorbed by the rice.  Discard mussels that don't open. Sprinkle with parsley and add the lemon wedges to the sides of the pan.  Serve immediately.



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