Spanish Paella with Carnaroli Rice

Ingredients

• 0.3 pound beef cubed
• 0.3 pound chick peas 
• 0.3 pound chicken breast cubed
• 0.3 pound chorizo sausage cubed
• 1  bell pepper diced green
• 1  juice of lemon juiced
• 1 tablespoon olive oil 
• 1  onion diced
• 1  bell pepper diced red
• 2 cups carnaroli rice 
• 1 pinch saffron threads 
• 4 cups vegetable broth 

Equipment

• frying pan
• sauce pan

Directions

1. Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent.
2. Add the chick peas and meats in the pan and saute along with the peppers and onion until golden in color and meat is browned.
3. In a saucepan, combine the vegetable broth and the saffron and allow saffron to steep in the broth. This will give the paella its color.
4. Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for 17 minutes.
5. To serve, place in large platter and sprinkle lemon juice on top of the rice.