Recipe | Cast Iron Recipes | Buffet Recipes | Paella (Spanish Fried Rice)

Ingredients:

Chicken Thighs, skinned and boned	800g
Extra Virgin Olive Oil	2 tbsp
Chicken Broth	1 L
Shrimp, peeled and shells retained	220g
Saffron, crumbled	6 to 8 threads
Arborio Rice	680g
Cannellini Beans, drained and rinsed	1 can
Tomato, peeled, halved, seeded and finely chopped	1 large piece
Sweet Paprika	1 tbsp
Mussels, scrubbed	1 pieces
Salt, for taste

Cooking Method:

Heat the oil over medium heat in your 26cm Buffet Casserole. Add the chicken pieces and saute until golden. Remove the chicken to a platter and reserve. Pour off the fat from the pan and discard.
Return the Buffet Casserole to the heat, add the chicken stock and bring to a boil. Add the shrimp shells (reserving the shrimp) and simmer 15 to 20 minutes. Remove the shells with a slotted spoon and discard. Stir in the rice and cook on medium for 10 minutes. Add the drained beans, tomato, paprika and chicken pieces. If the mixture seems too dry, add more broth or water. Cook, covered, an additional 10 minutes.
Uncover the pan and add the mussels and reserved shrimp. Cook, covered, 5 minutes or until the mussels have opened and the shrimp are just cooked. Serve directly from the pan.