Entrée

Paella

What you Need

½ pound (8 oz) chorizo or andouille sausage, sliced diagonally

½ pound (8 oz) large shrimp, shelled and deveined

½ pound (8 oz) mussels

½ pound (8 oz) cooked chicken, cubed

1 cups bomba (spanish rice)

2 cups (16 fl oz) chicken broth

1 medium onion, sliced

1 clove garlic, minced

½ cup diced tomatoes

½ teaspoon salt

¼ teaspon black pepper

¼ cup (2 fl oz) olive oil

¼ cup (2 fl oz.) white cooking wine

1 tablespoon lemon juice

What to Do

In a large skillet, over medium heat, cook sausage until browned, ~3 minutes per side.

Stir in onion and garlic; sauté until softened and fragrant, ~4 minutes.

Stir in the tomatoes, rice and chicken broth; season with salt and pepper; bring to a bubbly boil.

Reduce heat to low; lay chicken on top; cover skillet and simmer until the liquid is absorbed, ~20 minutes.

In a second skillet, over medium-high heat, heat oil until shimmering; season shrimp with salt and pepper, add them to this second skillet; cook and stir, until shrimp are pink and opaque, ~3 minutes.

Using a slotted spoon, transfer the shrimp to the cooked rice skillet.

Wipe out the second skillet; remaining on medium-high heat, pour in wine and lemon juice; add the mussels, cover and cook, shaking the skillet a few times, until the mussels open, ~3 minutes.