Paella Mixta

Ingredients

Olive oil

3 tablespoons

Chicken thighs

4, boneless and skinless

Spanish chorizo

6 ounces, sliced

Shrimp

1 pound, peeled and deveined

Onion

1, chopped

Bell peppers

2 (red and yellow), chopped

Garlic

4 cloves, minced

Short-grain rice

2 cups (such as bomba or arborio)

Saffron threads

1/4 teaspoon

Chicken broth

4 cups

Tomatoes

2, diced

Frozen peas

1 cup

Lemon wedges

for serving

Instructions

1. In a large paella pan or a wide skillet, heat the olive oil over medium heat.
2. Add the chicken thighs and sliced chorizo. Cook until browned and the chicken is cooked through, about 10 minutes. Remove the meats from the pan and set aside.
3. In the same pan, add the shrimp and cook until they turn pink, about 2 minutes. Remove and set aside with the other meats.
4. Add the chopped onion, bell peppers, and minced garlic to the pan. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the rice and saffron, coating the rice with the oil and vegetables for about a minute.
6. Pour in the chicken broth and diced tomatoes, bringing the mixture to a simmer.
7. Return the browned meats to the pan, cover with a lid or foil, and let it simmer on low heat for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
8. After 20 minutes, gently stir in the frozen peas and cook for an additional 5 minutes uncovered.
9. Remove from heat and let rest for a few minutes. Serve hot with lemon wedges on the side to squeeze over the paella.