Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb large shrimp, peeled and deveined
  • 12 oz fresh mussels, scrubbed and debearded
  • 8 oz Spanish chorizo, sliced into rounds
  • 3 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 cup crushed canned tomatoes
  • 1 tsp smoked Spanish paprika
  • 1/2 tsp saffron threads, toasted and crumbled
  • 2 cups Bomba rice
  • 4 cups warm chicken stock
  • 1 tsp salt
  • 1/4 cup frozen peas
  • 1 lemon, cut into wedges
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions:

  1. Heat 2 tbsp of olive oil in the paella pan over medium-high heat.
  2. Brown the chicken thighs until golden-brown on all sides, then remove and set aside.
  3. In the same oil, sear the chorizo until the fats render and the edges are crisp, then remove and set aside.
  4. Add the onion and red pepper to the remaining fat; sauté until softened for about 5 minutes.
  5. Stir in the garlic and smoked paprika, cooking for 60 seconds until fragrant.