3 cups rooster broth
1 pinch saffron threads (about 10 strands)
3 bay leaves
1 tbsp olive oil
1/2 lb chorizo or andouille sausage, sliced
1 onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1 1/2 cups paella rice (calasparra or bomba prefered, arborio okay)
1 lb shrimp
1/2 lb reside clams
1/2 cup frozen peas
1 zucchini, coarsely chopped
1 bunch kale, stems eliminated, coarsely chopped
salt and pepper to style
lemon wedges for serving
1. In a small pot, convey the rooster broth to a boil over excessive warmth. Add the saffron and bay leaves, then take away from the warmth, permitting the flavors to infuse for at the least 10 minutes.
2. Because the broth steeps, let’s prep the paella. In a paella pan or massive skillet, warmth the olive oil over medium warmth. Add the sausage and sauté till browned, about 2 minutes. Add the onion and sauté till softened, about 6 minutes, stirring sometimes. Add the garlic and mushrooms and sauté till the mushrooms begin to launch their liquid, about 4 minutes. Add the rice and toast it till the rice is opaque, about 4 minutes, stirring usually. Add the saffron-infused inventory and bay leaves; gently stir till effectively combined. Convey to a boil, then scale back the warmth to low. Permit to simmer uncovered with out stirring till many of the liquid has been absorbed, about 10 minutes.
3. Organize the shrimp and clams on prime of the paella, then press them a bit into the rice and liquid. Add the peas, zucchini, and kale, then loosely cowl with a lid or foil and simmer for an additional 10 minutes or till the clams have opened and the shrimp has turned pink. Style and add salt and pepper, discard the bay leaves, then serve with lemon wedges.