**paella El Farol (gf) (contains Nuts) Recipe
chicken, Spanish chorizo, shrimp, mussels, piquillo peppers, lima beans, romesco, saffron, carnaroli rice
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Ingredients
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Proteins
Vegetables and legumes
Grains
Condiments and spices
Others
Method
Preparation
- 1
Prepare the Ingredients
Clean and devein the shrimp, and clean the mussels. Slice the chorizo and piquillo peppers, and set aside. Rinse the carnaroli rice under cold water and drain.
Cooking
- 2
Cook the Chicken and Chorizo
In a large paella pan or wide skillet, heat olive oil over medium heat. Add the chicken thighs, skin side down, and cook until golden brown. Flip the chicken, add chorizo slices, and cook for an additional 5 minutes.
- 3
Add the Rice and Liquid
Stir in the carnaroli rice, saffron threads, and season with salt and black pepper. Pour in 1 liter of water or chicken broth, bringing it to a boil. Reduce heat and let simmer for about 15 minutes.
- 4
Add Seafood and Vegetables
Add the shrimp, mussels, piquillo peppers, and lima beans to the pan. Drizzle with romesco sauce. Cover with a lid or aluminum foil and cook for another 10-12 minutes until the seafood is cooked through and the rice is tender.
- 5
Rest and Serve
Remove from heat and let the paella rest for 5 minutes. Serve with extra romesco sauce if desired.