Paella El Farol (gf) Recipe

Name: El Farols Paella El Farol (GF) Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 grams Chicken thighs, boneless and skinless; 200 grams Spanish chorizo, sliced; 300 grams Shrimp, peeled and deveined; 250 grams Mussels, cleaned; 150 grams Piquillo peppers, sliced; 150 grams Lima beans, fresh or frozen; 400 grams Carnaroli rice; 200 grams Romesco sauce; 1 gram Saffron threads; 1.2 liters Chicken broth; 4 tablespoons Olive oil; to taste Salt; to taste Black pepper

Inspired by El Farol

Time50m

Serves4

chicken, Spanish chorizo, shrimp, mussels, piquillo peppers, lima beans, romesco, saffron, Carnaroli rice

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Ingredients

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Protein

1 1/8 lb (500 grams) Chicken thighs, boneless and skinless

7.05 oz (200 grams) Spanish chorizo, sliced

10.6 oz (300 grams) Shrimp, peeled and deveined

8.82 oz (250 grams) Mussels, cleaned

Vegetables

5.29 oz (150 grams) Piquillo peppers, sliced

5.29 oz (150 grams) Lima beans, fresh or frozen

Grains

14 1/8 oz (400 grams) Carnaroli rice

Sauce

7.05 oz (200 grams) Romesco sauce

0.04 oz (1 gram) saffron threads

Liquid

5.07 cup (1.2 liters) Chicken broth

Seasoning

4 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare the Ingredients

Chop the chicken into bite-sized pieces. Slice the chorizo and piquillo peppers. If using fresh lima beans, remove them from the pods.

Cooking

Cook the Chicken and Chorizo

In a large paella pan or skillet, heat olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Add the chorizo and cook for an additional 2-3 minutes.

Add Rice and Liquid

Stir in the Carnaroli rice, saffron, and season with salt and pepper. Pour in the chicken broth and bring to a simmer.

Incorporate Vegetables and Seafood

Add the lima beans, piquillo peppers, shrimp, and mussels. Stir gently to combine. Do not stir after this point.

Simmer

Allow the mixture to simmer on low heat for about 20 minutes, or until the rice is cooked and the seafood is done.

Rest and Serve

Remove from heat, cover with a clean kitchen towel, and let it rest for about 5 minutes. Serve with a generous dollop of romesco sauce on top.