Monday, February 1, 2010


I use the recipe from Cooks Illustrated edition number 74


  • 1 lb large shrimp peeled and deveined, toss with salt and pepper and olive oil and 1 tsp garlic and set aside

  • 8 cloves minced garlic

  • 10 chicken thighs

  • 1 red bell pepper sliced 1/2 inch thick

  • 8 oz chorizo sausage sliced 1/2 inch thick on the bias

  • 1 medium onion finely chopped

  • 1-14 oz can diced tomatoes, drained and diced some more

  • 2 cups arborio rice

  • 3 1/2 cups chicken broth

  • 1/2 cup white wine

  • 1/2 tsp crumbled saffron

  • 1 bay leaf

  • 12 mussels

  • 1/2 cup frozen green peas thawed

  • 2 tbsp freshly chopped parsley

  • 1 lemon cut into wedges

Although I prepared the last 3 ingredients, I forgot to add them!!!
It didn't affect the flavour!!

I use a paella pan to prepare this dish...

Season the chicken thighs with salt and pepper and set aside. Heat 2 tsp oil in pan or dutch oven add peppers and cook until they are a little blistered and set them aside.

Add 1 tsp oil to pan on medium high heat and add chicken pieces to brown on both sides (~3-4 minutes per side). Set aside in a bowl. Reduce heat to medium add the chorizo sausage , cook stirring frequently until fat starts to render. Transfer to the same bowl with the chicken. Add enough oil to the pan to equal 2 tbsp, add onion and cook for 3 minutes and then add the garlic and cook for a minute more until fragrant. Stir in tomatoes and stir until mixture begins to darken. Stir in the rice and stir until well coated. I prepared the dish this far in advance earlier in the day. Then half an hr before you want to eat... finish the recipe... So...

Stir in chicken stock (if using a dutch oven reduce the chicken broth by 1/2 a cup) wine, bay leaf, half a tsp salt and saffron. Return chicken and sausage to the pan bring to a boil, cover with foil and bake for 15 minutes. Uncover pan the shrimp to the rice mixture and add the mussels hinged side down and they stand upright. Arrange pepper in a pinwheel in the centre and scatter the peas. Cover and return to oven for another 12 minutes until the shrimp are opaque and the mussels have opened. Let stand 5 minutes, discard unopened mussels and bay leaf, sprinkle with parsley and pass the lemon slices!

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