Springtime Paella

• Olive oil spray
• 3 garlic cloves, chopped
• 1/2 medium onion, sliced thinly
• 1 cup Arborio or paella rice
• 1 small pinch saffron threads
• 1/4 teaspoon paprika, preferably Spanish smoked pimenton
• 1/4 teaspoon red pepper flakes
• 1 cup plus 1 tablespoon broth (chicken or vegetable) or water, or a mix
• 1/2 to 3/4 pound chicken breasts or thighs
• Sea salt
• 1/2 red bell pepper, cored, seeded, and sliced
• 2 cups fresh or frozen green peas
• 3 to 5 morel mushrooms, chopped, optional
• 8 to 10 cremini mushrooms, sliced
• 4 to 6 fresh thyme sprigs

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the garlic and onion in the pot.
4. Rinse the rice in a strainer until the water runs clear, then add the rice to the pot.
5. Use the back of a spoon to smooth the rice in an even layer.
6. Add the saffron, paprika, and red pepper flakes to the broth and stir before pouring into the pot.
7. Add the chicken and season lightly with salt.
8. Cover with a layer of bell pepper, followed by the peas and mushrooms.
9. Set the thyme sprigs on top.
10. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Fluff the rice and serve immediately.
12. Calories: 608
13. Protein: 10g
14. Carbohydrates: 97g
15. Fat: 4g
16. Cholesterol: 88mg
17. Sodium: 173mg
18. Fiber: 4g

olive oil spray, garlic, onion, paella rice, saffron threads, paprika, red pepper, broth, chicken breasts, salt, red bell pepper, morel mushrooms, cremini mushrooms, thyme

Taken from www.epicurious.com/recipes/food/views/springtime-paella-378832 (may not work)