Recipes  
Paella (The Best)
Paella (The Best)
Open in full-screen mode

Paella (The Best)

Preparation
45 MIN
Cooking
45 MIN
Servings
6 to 8
Share

Ingredients

Preparation

  1. In a large pot, combine the broth, tomato paste, paprika and artichokes. Bring to a boil and simmer for 5 minutes. Add the saffron. Season with salt and pepper. Mix well. Keep warm.
  2. Meanwhile, in a paella pan or in a large non-stick skillet over high heat, brown the chicken in the oil. Add the onion and garlic. Cook for 1 minute. Add the bell pepper, squid and chorizo. Season with salt and pepper. Cook for 2 minutes while stirring.
  3. Add the rice and mix well. Add the white wine and cook for 1 minute. Add the broth with the artichokes and simmer over medium heat for 10 minutes without stirring.
  4. Place the shrimp over the rice. Nestle the mussels into the rice with the openings facing up. Cook for 10 to 12 minutes or until the rice is cooked but still firm, the broth is thickened but not completely absorbed, and the shrimp and mussels are cooked.
  5. Off the heat, add the peas. Loosely tent the pan with foil and let sit for 3 minutes. Serve with lemon wedges.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.