Bone Broth + Seafood Paella (Edit recipe)

The word paella comes from the Latin word for shallow pan, which is the type of pan used to make this dish. Paella was introduced in Spain and was originally touted as a farmer’s food. It was a hearty meal for farmers and is a great post-workout meal. This is a wonderful dish to make for a large group!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	428
Fat:	14 g
Carbohydrates:	35 g
Protein:	44 g
Cholesterol:	184 g
Sodium:	923 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 8

Ingredients

6 cloves Garlic, peeled
1 Onion, chopped
1 Bell Pepper, red or green, seeded and chopped
10 Saffron, threads
1 Thyme, Tbsp
2 tsp Paprika, sweet
2 tsp Smoked Paprika
1 Crushed Tomatoes, canned
Sea Salt, and cracked pepper
.5 Tbsp Extra Virgin Olive Oil
1 Chorizo, dried, sliced
3 Boneless Skinless Chicken Thigh, chopped
1.5 cups Cauliflower Rice (click for recipe), arborio rice or
.25 cup Sherry (wine)
2.5 cups Chicken Bone Broth, (Bonafide Provisions)
2 lb Mussels, cleaned
2 lb Raw Shrimp, prawns peeled
.5 cup Green Peas, thawed, frozen
Parsley, flat-leaf leaves for topping

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the tomato sauce, place the garlic, onion, bell pepper, saffron, thyme, sweet and smoked paprika, tomatoes, salt and pepper in a food processor and blend until smooth. Set aside.
Heat the oil in a large skillet. Add the chorizo and cook for 2 minutes.
Add the chicken and cook for 3 more minutes or until browned.
Add the rice and cook, stirring for 1 minute.
Add the vinegar and cook for 1 minute. Add in the tomato sauce and chicken bone broth and bring to a boil.
Push the mussels and the prawns into the rice and reduce the heat to low. Cook for 15 minutes without stirring. Increase the heat and cook for another 3 minutes.
Remove the paella from the heat, top with the peas, cover with aluminum foil and set aside for 15 minutes or until most of the liquid is absorbed. Top with parsley before serving.