Spanish Paella | WQDR-AM

Ingredients

• ¼ cup Extra virgin olive Oil (Spanish EVOO if you have it)
• 1 Onion, diced
• 1 bell pepper, diced (I like to use ½ red and ½ green)
• 4 cloves Garlic
• 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
• Bay leaf
• 1 teaspoon paprika, sweet or smoked
• 1 pinch saffron threads
• Salt and pepper
• ¼ cup white wine
• 4 boneless, skinless chicken thighs, cut into pieces*
• ¼ cup fresh chopped parsley chopped, divided
• 2 cups Spanish Rice
• 5 cups Chicken Broth
• ½ cup frozen peas
• ½ lb Jumbo Shrimp or prawns, about 12 – peeled, tail on
• ½ lb Mussels (about 10-12), cleaned properly (beards off)
• 8 oz calamari rings
• Lemons, for garnish