4 Tbsp. House Blend or Lemon Olive Oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 oz. ground Spanish chorizo sausage
2 skinless, boneless chicken breasts, cut into 1" cubes
1 - 12 oz. pkg. Arborio rice
5 c. chicken broth
1/8 c. Oregano White Balsamic
1/3 c. white wine
1 pinch saffron
Salt and pepper to taste
2 squid, cleaned and cut into 1" pieces
2 tomatoes, seeded and chopped
1/2 c. frozen peas
12 large shrimp, peeled and de-veined
1 1b. mussels, cleaned and de-bearded
1/4 c. chopped parsley
8 slices of lemon, for garnish
Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper. Cook and stir for a few minutes. Add chorizo, chicken and rice. Cook for two to three minutes. Stir in 3 1/2 cups of chicken stock, Oregano White Balsamic, white wine and saffron. Season with salt and pepper. Bring to a boil and simmer for 15 minutes, stir occasionally. Taste and check to make sure the rice is cooked. If not, add 1/2 cup more stock and continue cooking, stir occasionally. Add in additional chicken stock up to a maximum of 5 cups. Cook until rice is done. Stir in squid, tomatoes and peas. Cook for two more minutes. Arrange the shrimp and mussels on top and cover with foil. Let sit for three to five minutes. Remove the foil and garnish with parsley and lemon slices.
*Tested in Spanish Cooking Class
