Ingredients
C lassic Paella
1 tsp. saffron ¼ cup extra virgin olive oil 8 garlic cloves, peeled 1 small green bell pepper, seeded and cut into 2” pieces small yellow onion, peeled and quartered 4 boneless, skinless chicken thighs, cut into 2” pieces 2 cups long grain rice
1 tbsp. dried oregano 2 tbsp. paprika ⅛ tsp. cayenne pepper 2 tsp. kosher salt 4 cups chicken stock 12 fresh shrimp, peeled and deveined 12 fresh mussels (optional) fresh parsley, chopped
Directions 1. In the 1 cup Micro Pitcher, stir together saffron and 2 tbsp. of warm water; set aside to bloom. 2. In the Universal 4.2 Qt. Stockpot , heat olive oil over medium-high heat until shimmering. 3. In the base of the SuperSonic Chopper Extra , with the blade attachment, add garlic, bell pepper and onion. Cover and pull cord until finely chopped. Transfer to pan, stirring occasionally until soft, 3 –5 minutes. 4. Stir in chicken and cook until lightly browned on one side, about 2 minutes. Add rice to pan, stir to incorporate. Cook until lightly toasted, about 1 minute. Stir in oregano, paprika and cayenne, salt, stock and saffron mixture. 5. Bring to boiling. Reduce heat to medium-low and cover. Cook 15 minutes. Stir, nestle mussels into rice. Cover and cook an additional 5 minutes or until rice is cooked to desired doneness. 6. Nestle shrimp into rice and turn off heat. Leave pan on burner, cover and let stand 6–7 minutes or until mussels open and shrimp is cooked through. Garnish with chopped fresh parsley. Serve warm. 19
