Brown Rice Paella

Name: Brown Rice Paella
Yield: Serves 6
Cuisine: Europe, Spanish & Portuguese
Ingredients: 1 pound, extra-large shrimp (21/25), peeled and deveined; , 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 can (14 1/2 ounces) diced tomatoes, drained, minced, and drained again; 2 cups, long-grain brown rice; 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 July/August 2006

Main Courses

Europe

Spanish & Portuguese

Pasta, Grains, Rice & Beans

Paella can be a big hit at restaurants but an unwieldy production at home. Could we re-create this Spanish classic in two hours without using any fancy equipment?

SERVES6

TIME2¼ hours

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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