Paella

Name: Paella
Yield: Serves 6
Cuisine: Spanish & Portuguese
Ingredients: 1 pound, extra-large shrimp (21/25), peeled and deveined; , Salt and ground black pepper; , olive oil; 8-9 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 1 pound, boneless, skinless chicken thighs, each thigh trimmed of excess fat and halved crosswise; 1 , red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips; 8 ounces, Spanish chorizo, sliced 1/2 inch thick on the bias (see note); 1 , medium onion, chopped fine (about 1 cup); 1 (14.5-ounce) can, diced tomatoes, drained, minced, and drained again; 2 cups, Valencia rice or Arborio; 3 cups, low-sodium chicken broth; 1/3 cup, dry white wine; 1/2 teaspoon, saffron threads, crumbled; 1 , bay leaf; 1 dozen, mussels, scrubbed and debearded; 1/2 cup, frozen green peas, thawed; 2 teaspoons, chopped fresh parsley leaves; 1 , lemon, cut into wedges, for serving

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Appears in Cook's Illustrated May/June 2005, America's Test Kitchen TV

SERVES6

TIME2 hours

has video

WHY THIS RECIPE WORKS

The key to our paella recipe was finding equipment and ingredients that stayed true to the dish’s heritage. First, we substituted a Dutch oven for a single-purpose paella pan. Then we pared down our ingredients, dismissing lobster (too much...

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