Ingredients:
- 1 cup olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups tomatoes, diced
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 cup frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped, for garnish
- Salt and pepper to taste
Instructions:
1. Prepare the Ringg Enamel Pan and Stove:
- Set up your Ringg enamel paella pan on the Ringg stove, and heat the olive oil over medium heat.
2. Cook the Base:
- Add the chopped onion and garlic to the pan and sauté until translucent.
- Add the chopped red and green bell peppers and cook for another 5 minutes.
3. Add Tomatoes and Rice:
- Stir in the diced tomatoes and cook for another 5 minutes.
- Add the Arborio rice and stir to coat the rice with the oil and vegetables.
4. Season and Add Broth:
- Add the saffron threads, smoked paprika, and salt and pepper to taste.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and let simmer.
5. Cook the Meats:
- In a separate pan, lightly sauté the chicken pieces until they are browned but not fully cooked.
- Add the partially cooked chicken to the paella pan.
6.Add Seafood:
- Arrange the shrimp and mussels on top of the rice mixture.
- Cover the pan with foil and let cook until the seafood is cooked through and the mussels have opened.
7.Finish and Serve:
- Stir in the frozen peas and cook for another 5 minutes.
- Garnish with fresh parsley and lemon wedges.
- Serve hot, directly from the Ringg enamel pan.
Enjoy your authentic paella prepared with the quality and style of Ringg cookware!