Mixed Paella

Stir in the saffron, thyme, bay leaf, and stock. Bring the mixture to a boil, then cover and reduce the heat to a low simmer. Do not stir the rice while it cooks.

Ingredients

240 mL of Rice

1¼ mL of Saffron

5 mL of Thyme

1 piece of Bay Leaf

950 mL of Stock

Equipment

Paella Pan

Non-Stick Skillet With Lid

While the rice simmers, heat a separate skillet over medium-high heat. Add the chorizo and cook until browned and crumbled. Add the red bell pepper and onion, seasoning with salt and pepper, and sauté until the vegetables are tender. Remove from heat and set aside.

Ingredients

2½ mL of Red Pepper Flakes

240 mL of Rice

1 piece of Red Bell Pepper

2½ mL of Salt And Pepper

225 g of Chorizo

120 mL of Onion

Equipment

Non-Stick Skillet

After the rice has simmered for 15 minutes, nestle the white fish fillets and shrimp into the rice. Add the mussels and peas, then sprinkle with lemon zest. Cover and continue to simmer until the rice is tender and the mussels have opened. Discard any mussels that remain closed.

Ingredients

240 mL of Rice

225 g of White Fish Fillets

225 g of Shrimp

225 g of Mussels

120 mL of Peas

5 mL of Lemon Zest

240 mL of Lemon Wedges

Equipment

Paella Pan

Non-Stick Skillet With Lid

Top the finished paella with the cooked chorizo mixture and fresh parsley. Serve immediately with lemon wedges and crusty bread.

Ingredients

15 mL of Chorizo

240 mL of Lemon Zest

2 pieces of Lemon Wedges

30 mL of Parsley

4 slices of Crusty Bread

Equipment

Serving Dish