recipes
Paella Mixta for Two
Makes 2 servings
Paella Mixta for Two
Makes 2 servings
The perfect Valentine’s dinner for a romantic night in and the Cuisinart® Multicooker makes it simple to prepare.
Nutritional information per serving: Calories 660 (33% from fat)
carb. 64g
pro. 42g
fat 23g
sat. fat 5g
chol. 325mg
sod. 1740mg
calc. 142mg
fiber 3g
carb. 64g
pro. 42g
fat 23g
sat. fat 5g
chol. 325mg
sod. 1740mg
calc. 142mg
fiber 3g
Ingredients
- 6ounces (about 2 small) skinless, boneless, chicken thighs,
- cut into 1-inch strips
- ½teaspoon kosher salt, divided
- pinch freshly ground black pepper
- 1tablespoon extra virgin olive oil
- 1½ounces dried Spanish chorizo, casing removed,and finely diced
- ½small red bell pepper, seeded, ribs removed, and finely diced
- ½yellow onion, peeled and finely diced
- 1garlic clove, peeled and minced
- 2teaspoons tomato paste
- small pinch saffron threads
- ¼teaspoon smoked Spanish paprika
- ⅔cup short-grain Spanish rice, such as bomba
- ¼cup dry white wine
- 1⅔hot low-sodium chicken or vegetable broth
- 1bay leaf
- 6large shrimp, peeled and deveined
- 2squid tubes, cut into rings
- 6mussels, scrubbed and debearded
- 3tablespoons frozen peas (optional)
- finely chopped fresh flat-leaf parsley for serving
- lemon wedges for serving
Preparation
- Season chicken with ¼ teaspoon salt and pepper. Reserve.
- Select Brown/Sauté on the Cuisinart® Multicooker and set the temperature to 375° Add oil to the multicooker pot. Once oil is hot, add chorizo and sauté for 1 to 2 minutes. Add the pepper, onion, and garlic and sauté until translucent, about 3 to 5 minutes. Stir in tomato paste and cook, stirring often, until deepened in color, about 1 to 2 minutes.
- Add the chicken and cook for about 2 minutes before adding the saffron, paprika and rice, and continue to cook, stirring frequently, for 1 to 2 minutes longer.
- Add the wine, broth, remaining salt, and bay leaf. Mixture will quickly come to a boil. Reduce the temperature to 250°F and let simmer, uncovered, undisturbed, until most of the cooking liquid has been absorbed and rice is near done, about 15 to 18 minutes.
- Nestle the shrimp, squid, and mussels into the rice. Cover and cook for 5 minutes longer. Scatter the peas on the top, cover, and cook for an additional 2 minutes to fully heat through.
- Turn the multicooker off and remove the pot for serving. Discard bay leaf. Garnish paella with parsley and serve immediately with lemon wedges.
