New Year's Paella

64

servings

min

min

min

Trans-fat Free, Good source of fiber

8	cups	fish stock or chicken stock
1	tablespoon	saffron threads	*
3	tablespoons	olive oil
6	cloves	garlic chopped
2	medium	onions chopped
1	each	sweet red bell peppers chopped
1	each	green bell peppers chopped
8	each	chicken pieces boned	*
8	each	chorizo sausage chunked	*
8	ounces	squid cut into rings
4	cups	rice
4	each	tomatoes peeled, chunked
1	x	salt	*
1	cup	green peas shelled
½	cup	black olives sliced	*
1	x	parsley leaves chopped	*
1 ½	pounds	rockfish in chunks	*
2	pounds	mussels rinsed, debearded
2	pounds	shrimp large, peeled

Bring the stock to a boil, add saffron, simmer 10 minutes, and set aside.

In a large paella pan or other large pan, heat the olive oil.

Add the garlic and sauté just until it begins to color.

Add the onions and sauté to soften.

Add the peppers and cook slightly, then remove the vegetables form the pan and set aside.

Add the chicken and brown, remove from pan.

Add sausage chunks and brown, remove from pan.

Add the squid and toss briefly.

Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, peas, olives, and parsley, reserving some of the parsley for garnish.

Stir, cover, and bring to a boil.

Remove cover and arrange rockfish pieces on top.

Replace cover and cook about 5 minutes more.

Uncover and add mussels, cover and cook 5 minutes.

Add the peeled and deveined large shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender.

Add more stock or water at any point if the rice appears too dry.

The rice should be moist, not soupy.

Let the paella stand covered about 5 minutes before serving.

Sprinkle with remaining parsley.

Place pan on a pad in center of table and remove lid with a flourish!

* not incl. in nutrient facts