Entrees

Paella Mixta for Two

Name: Paella Mixta for Two
Yield: Makes 2 servings

Makes 2 servings

View Recipe

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

Ingredients

6 ounces (about 2 small) skinless, boneless, chicken thighs, cut into 1-inch strips
½ teaspoon kosher salt, divided
Pinch freshly ground black pepper
1 tablespoon extra virgin olive oil
1 ½ ounces dried Spanish chorizo, casing removed,and finely diced
½ small red bell pepper, seeded, ribs removed, and finely diced
½ yellow onion, peeled and finely diced
1 garlic clove, peeled and minced
2 teaspoons tomato paste
Small pinch saffron threads
¼ teaspoon smoked Spanish paprika
⅔ cup short-grain Spanish rice, such as bomba
¼ cup dry white wine
1 ⅔ hot low-sodium chicken or vegetable broth
1 bay leaf
6 large shrimp, peeled and deveined
2 squid tubes, cut into rings
6 mussels, scrubbed and debearded
3 tablespoons frozen peas (optional)
Finely chopped fresh flat-leaf parsley for serving
Lemon wedges for serving

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.