- 8 chicken drumsticks
- 1 yellow onion, diced
- 1/2 cup + 3 Tbsp olive oil
- 2 Tbsp garlic, minced
- 2 cup short grain white rice
- 1 large pinch Rumi saffron threads
- 1/2 pound sausage - chorizo preferred
- 1/2 cup chopped red bell pepper
- 8 black mussels, scrubbed well
- 2 1/3 cup chicken broth
- 1/2 tsp thyme
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp Rumi Spice Paella Spice Blend
- 1 cup frozen green peas, thawed
- 4 lemon wedges and fresh parsley (optional)
- In paella pan or large skillet, cook the chicken in 1/4 cup olive oil until cooked through. Set aside.
- Crush Rumi Saffron between fingers and place in a bath of warm water (3 tablespoons) to let the flavor and aroma steep. The water will turn bright yellow within 10 minutes.
- Meanwhile, heat oil in the same pan over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are halfway softened, about 2 minutes. Add sausage until cooked, then remove vegetable-sausage mixture from heat and set aside.
- In a large nonstick skillet, heat 2 tablespoons of oil. Add rice, and let the oil heat it until the rice starts to show clear.
- Add broth, thyme, salt, pepper, Rumi Spice Paella Spice Blend and saffron-water and bring to a boil over medium heat. Cover and cook for 5 minutes.
- Stir in chicken, shrimp, peas, and the vegetable-sausage mix. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges and fresh parsley.
