Spanish Style Fried Rice (Paella)
- 1 onion
- 1 garlic clove
- 1 zucchini
- 1 red Bell pepper
- 2 small carrots
- 1 stalk Celery
- 2 tomatoes
- 4 Artichoke bottoms (from a can)
- 150 grams Chorizo
- 250 grams skinless Chicken breasts
- 4 King prawn (with heads)
- 8 Scallop (shelled and cleaned)
- 3 Tbsps olive oil
- 250 grams Arborio rice
- 200 milliliters dry white wine
- 800 milliliters Chicken broth
- 1 pinch ground Saffron
- freshly ground peppers
- 1 whole lemon (cut into wedges)
Peel onion and garlic and finely chop. Rinse vegetables. Trim zucchini, cut in half lengthwise and cut into slices. Cut bell pepper in half, remove seeds and ribs and cut into thin strips. Peel carrot, rinse celery and cut both into slices. Blanch tomatoes, rinse with cold water, peel, quarter, core and cut flesh into small cubes. Drain artichokes and cut into thin strips.
Peel chorizo and cut into slices. Rinse meat, pat dry and cut into large pieces. Rinse prawns and mussels under cold water and pat dry on paper towels.
Heat 2 tablespoons oil in a large skillet (paella pan) and brown the meat on all sides. Remove meat, set aside and add remaining oil with the chorizo to the pan. Sauté the vegetables, except the tomatoes and artichokes, and sauté the onion and garlic for 3-4 minutes turning occasionally. Add the rice and sauté until translucent and then pour in the wine. Cook until the wine is absorbed, pour in the broth, stir in the saffron and seaon everything with salt and pepper. Simmer about 15 minutes over medium heat.
Mix in the chicken meat, the artichokes and tomatoes and cook for 3 more minutes. Then carefully add the prawns and mussels and cook, covered for 4 more minutes. Season the paella to taste and serve with lemon wedges.