Spanish Paella with Mole de Puebla

Here’s a simple Spanish Paella recipe using Le Sauce & Co. Mole de Puebla Sauce, featuring chicken, clams, chorizo sausage, and green peas, designed for two servings.

Ingredients:

For the Paella:

• 1/2 cup Arborio rice (or short-grain rice)

• 1 tablespoon olive oil

• 1/2 onion, finely chopped

• 1 garlic clove, minced

• 1/2 bell pepper, chopped

• 1/2 tomato, chopped

• 1/4 teaspoon smoked paprika

• 1/2 cup chicken broth (or water)

• 1/2 cup frozen green peas

• 2 small chicken thighs or breasts, boneless and skinless, cut into bite-sized pieces

• 4-6 clams, scrubbed clean

• 2 oz chorizo sausage, sliced into rounds

• Salt and pepper to taste

• Lemon wedges for garnish

• Fresh parsley for garnish

For the Mole de Puebla Sauce:

• 1 pouch of Le Sauce & Co. Mole de Puebla Sauce (about 4-5 oz)

Instructions:

1. Cook the Paella: In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened, about 3-4 minutes. 

2. Add the chopped tomato and paprika, stirring for another 2 minutes. 

3. Add the rice and stir for 1-2 minutes to toast it lightly. 

4. Pour in the chicken broth, season with salt and pepper, and bring to a simmer. 

5. Reduce the heat to low and cook for 10-12 minutes, stirring occasionally.

6. Add the Protein: While the rice is cooking, heat a separate pan over medium heat and add the chorizo slices. 

7. Cook for about 3-4 minutes until slightly crispy, then remove and set aside.In the same pan, add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Set aside.

8. Add the Clams and Peas: Once the rice has absorbed most of the liquid and is almost tender, add the clams to the pan, nestling them into the rice. Cover and cook for another 5-7 minutes, or until the clams open. 

9. Stir in the frozen green peas and cook for 2 more minutes.

10. Warm the Mole Sauce:Follow the instructions on the Le Sauce & Co. Mole de Puebla Sauce pouch. Typically, you’ll heat it up in a small saucepan over low-medium heat, stirring occasionally. Set aside once warmed.

11. Finish the Paella: Gently stir in the cooked chicken, chorizo, and the warmed Mole de Puebla Sauce. 

12. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve with lemon wedges on the side.

Enjoy your Spanish Paella with Mole de Puebla Sauce, featuring chicken, clams, chorizo, and green peas!