Paella at Home

After visiting Spain and partaking in the most delicious paella I thought I should try making it at home. Now I don't have the special paella dish that you're supposed to cook it in so I cooked it in my biggest frying pan and it turned out great. Here is the recipe I used:






4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces chorize sausage, cut into pieces
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
5 cups chicken broth
1/2 cup white wine
1 sprig fresh thyme
1 pinch saffron
1 teaspoon paprika
salt and pepper to taste
2 tomatoes, seeded and chopped
1/2 cup frozen green peas
1/4 cup chopped Italian flat leaf parsley
8 slices lemon, for garnish

Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, paprika, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done. Stir in tomatoes and peas. Cook for 2 minutes. Cover with foil, and leave for 3 to 5 minutes. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges for squeezing.