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Ingredients

How to make it

  • Boil together the broth, saffron and the broth it steeped in, tomato, paprika, turmeric, salt and pepper.
  • Heat oil in the paella pan or cast iron 12 inch frying pan.
  • Add garlic and onion and cook until soft, then remove.
  • Brown chicken, adding oil as needed, until about 75% done, then remove.
  • Scrape bottom of pan, add more oil, add rice, and cook until translucent.
  • Add boiling broth, cook at medium for 5 minutes.
  • Lower heat, arrange chicken, red pepper, mussels, and any optional ingredients, and cook 15 minutes
  • Cover, continue cooking on very low, about 5 more minutes.
  • Note: you may need to move pan around so heat is even; you want the water to be absorbed and the bottom to begin to get crusty.
  • Let stand about 5 minutes, discard mussels that do not open.

Reviews & Comments 6

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    " It was excellent "
    luclarouche ate it and said...
    Thanks for the recipe, I tried it yesterday, very very nice. Quick and easy, very tasty. I will do this again for sure. I made it with the above plus prawns/artichokes. Cheers, mate.
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    " It was excellent "
    notyourmomma ate it and said...
    I love the recipe for two!! How wonderful.
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    " It was excellent "
    mystic_river1 ate it and said...
    Thanks for the post..haven't had that in a while
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  • nlo209 6 years ago
    Great recipe for a small amount. Perfect for me. Thanks
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  • bobbie91302 6 years ago
    Thanks for your comment, happy thanksgiving to you, too!!!
    Was this review helpful? Yes Flag
  • organicmama 6 years ago
    I bet this is really a unique food, thanks for sharing, I love recipes with stories...
    Was this review helpful? Yes Flag

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