Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb large shrimp, peeled and deveined
  • 1 lb fresh mussels or clams, scrubbed
  • 6 oz Spanish chorizo, sliced into rounds
  • 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, lightly crushed
  • 3 tbsp extra virgin olive oil
  • 3 cups paella rice (Bomba or Calasparra)
  • 6 cups chicken or seafood stock, warm
  • 1 tsp salt
  • 1/2 cup frozen peas
  • 1 lemon, cut into wedges

Instructions:

  1. Heat the olive oil over medium high heat in a paella pan or large shallow skillet.
  2. Add the chicken thighs and chorizo, searing until the chicken is golden brown and the chorizo has released its red oil. Note: This oil is liquid gold for the rest of the dish.
  3. Remove the meat from the pan and set aside, leaving the flavorful fats in the pan.
  4. Sauté the diced onion and red bell pepper in the remaining oil until softened and translucent.
  5. Stir in the minced garlic and smoked paprika for 30 seconds until fragrant but not burnt.
  6. Add the crushed tomatoes and simmer for 5-8 minutes until the mixture thickens and darkens into a rich, jammy paste. Note: This is your sofrito; don't rush it.
  7. Stir in the paella rice and toast for 2 mins until the edges of the grains look translucent.
  8. Pour in the warm stock and saffron, stirring once to distribute. Simmer on medium low for 15-20 mins until the liquid is mostly absorbed and you hear a faint crackling sound.
  9. Nestled the seared chicken, chorizo, shrimp, and mussels into the rice. Scatter the peas on top. Cook until the seafood is opaque and mussels have opened (usually 8-10 mins).
  10. Turn heat to medium high for 1-2 mins until you smell a slight toastiness and hear a sizzle, then remove from heat and let rest for 5 mins.