Ingredients

2 tbsp (25 mL) olive oil 8 chicken thighs Salt and freshly ground pepper to taste. 5 to 6 cups (1.25 to 1.5 L) chicken stock tsp (2 mL) saffron threads 1 Spanish onion, chopped 1 tbsp (15 mL) chopped garlic 6 oz (175 g) Spanish chorizo smoked sausage, diced 12 oz (375 g) shrimp, shelled 1 tbsp (15 mL) hot, smoked Spanish paprika 1 tbsp (15 mL) fresh thyme, or 1 tsp (5 mL) dried 1 cup (250 mL) finely chopped tomatoes, fresh or canned 2 cups (500 mL) short grain rice, Valencia or arborio 12 mussels cup (125 mL) peas, fresh or frozen, defrosted cup (125 mL) pimentos, or roasted red peppers, cut in strips cup (50 mL) chopped parsley Lemon wedges

Description

The Right Pan Makes The Difference To This Dish. Do Not Use A Nonstick Pan As The Rice Does Not Get The Right Crustiness On The Base. This Paella Tastes Better With Chicken Stock And You Can Use Stock Base For It. The Amount Of Stock Will Vary Depending O

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