Spanish Paella

Paella is a Spanish dish cooked in a special paella pan over an open fire. This recipe is the best I can do at home without a paella pan and on the stove top. Even without the special pan and open fire this dish is absolutely delicious and so much fun to eat. Also, authentic paella includes ingredients such as shrimp, mussels, snails, etc. We are not seafood eaters in my house so this a chicken and chorizo style paella which I had in Spain. The best part is the rice that gets stuck to the bottom of the pan while cooking- chewy and crunchy!

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces chorizo sausage, casing removed, cut into pieces
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
3 cups chicken broth
1/2 cup white wine
1 sprig fresh thyme
1 pinch saffron
1 teaspoon paprika
salt and pepper to taste
2 tomatoes, seeded and chopped
1/2 cup frozen green peas
1/4 cup chopped Italian flat leaf parsley
8 slices lemon

Instructions:
Heat olive oil in large frying 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, paprika, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. 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. Stir in tomatoes and peas. Cook for 2 minutes. Cover with foil, and leave for 3 to 5 minutes. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges for squeezing.

Yield: About 4 Servings