Simple Spanish Paella

I love the opportunity to cook with my husband. But with our busy schedules and two small kids, we have rarely take the time to make a meal together. But last weekend we took the time to make one of our all time favorites. On the menu: Spanish Paella.

We've made paella before, but usually it's the "cheat version" with pre-seasoned saffron rice. This time we were making the real deal and I was excited to use some imported Spanish saffron my brother-in-law had given me for Christmas. I really think the saffron made this dish great. Although it's kind of pricey, a little goes a long way. If you don't have it on hand you can purchase it at Trader Joe's for around $7.

Served with a bottle of Spanish Red Wine, this dish was a complete meal on its own. It made so much, we called my parents over to join us at the last minute. And as added bonus, our two year old devoured this dish, including the mussels and calamari!

Spanish Paella
serves 4

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 3 cloves garlic, crushed
* 1/2 teaspoon crushed red pepper flakes
* 2 cups enriched white rice
* 1/4 teaspoon saffron threads
* 1 quart chicken broth or stock
* 2 cups, cooked diced chicken tenders
* Salt and freshly ground black pepper
* 1 medium onion, chopped
* 3/4 pound chorizo, casing removed and sliced on an angle
* 1 pound mixed seafood (I used a combo of scallops, shrimp, and calamari)
* 18 green lipped mussels, cleaned
* 1 cup frozen peas
* salt and pepper to taste
* 1/4 cup chopped flat-leaf parsley (for garnish)

Directions:

In a very wide pan or paella pan, preheat over medium high heat. Add olive oil, crushed garlic, onion, red pepper flakes, and rice and saute for 2 - 3 minutes. Add saffron threads and broth, and bring liquid to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
In a separate nonstick skillet, over medium high heat, brown the chorizo until cooked through, approximately 4-6 minutes.

In a separate nonstick skillet, over medium high brown the chorizo until cooked through, about4-6 minutes. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture. Arrange cooked chicken and , onions and chorizo around the pan. Top with parsley.

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