Paella I

"A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended."

Ingredients

Original recipe makes 6 servings
 4 tablespoons olive oil
 1 onion, chopped
 2 cloves garlic, minced
 1 red bell pepper, chopped
 4 ounces chorize sausage, cut into pieces
 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
 1 (12 ounce) package uncooked Arborio rice
 5 cups chicken broth
 1/2 cup white wine
 1 sprig fresh thyme
 1 pinch saffron
 salt to taste
 ground black pepper to taste
 2 squid, cleaned and cut into 1 inch pieces
 2 tomatoes, seeded and chopped
 1/2 cup frozen green peas
 12 large shrimp, peeled and deveined
 1 pound mussels, cleaned and debearded
 1/4 cup chopped Italian flat leaf parsley
 8 slices lemon, for garnish

Directions

1. Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.