Spanish Seafood Paella
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
6 garlic cloves, minced
2 cups arborio rice or bomba rice
1/4 teaspoon saffron threads (soaked in 1/4 cup warm water)
1 teaspoon smoked paprika
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup dry white wine
4 cups chicken broth
1 pound skinless chicken thighs, cut into bite-sized pieces
1/2 pound shrimp, peeled and deveined
1/2 pound mussels
1/2 pound chorizo sausage, ground or sliced
1/2 cup frozen peas (optional)
1 lemon, sliced into wedges for serving
Fresh parsley, chopped for garnish
Instructions
Cook the Chorizo and Chicken Thighs:
Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium-high heat.
Add the chicken and chorizo and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
Cook the Veggies:
In the same pan, add the remaining 1 tablespoon of olive oil.
Add the diced onion, red bell pepper, green bell pepper, and garlic. Cook until softened, about 3-4 minutes.
Add the Rice and Spices:
Stir in the rice, saffron (with the soaking water), smoked paprika, paprika, crushed red pepper flakes, black pepper, and salt.
Cook, stirring constantly, for about 2 minutes to toast the rice.
Deglaze the Pan:
Pour in the white wine and cook until reduced by half, about 2 minutes.
Add the Broth:
Stir in the chicken broth and bring to a simmer.
Return the chicken and chorizo to the pan, spreading them evenly throughout the rice mixture.
Cook the Paella:
Reduce the heat to medium-low and cook, uncovered, for about 15 minutes, stirring occasionally. Add more broth if needed to keep the rice from drying out.
Add the Seafood and Peas (if using):
Add the shrimp and mussels into the rice.
Sprinkle the peas over the top if using.
Continue to cook for another 5-10 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
Rest and Serve:
Remove the pan from the heat and cover with a lid or aluminum foil. Let the paella rest for 5 minutes.
Garnish with lemon wedges and chopped parsley.
