Spanish Paella

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Lemon (1, sliced)
• Frozen peas (1 cup)
• Chicken broth (4 cups)
• Arborio rice (2 cups)
• Smoked paprika (1 teaspoon)
• Saffron threads (1/2 teaspoon)
• Tomato (1, diced)
• Garlic (3 cloves, minced)
• Red bell pepper (1, diced)
• Onion (1, diced)
• Chorizo (6 ounces, sliced)
• Mussels (1/2 pound, cleaned)
• Shrimp (1/2 pound, peeled and deveined)
• Chicken thighs (4, bone-in and skin-on)
• Olive oil (3 tablespoons)

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chicken thighs and cook until browned on both sides. Remove from the pan and set aside.
3. In the same pan, add the shrimp, mussels, and chorizo. Cook until the shrimp are pink and the mussels have opened. Remove from the pan and set aside.
4. In the same pan, add the onion, red bell pepper, and garlic. Cook until softened.
5. Add the diced tomato, saffron threads, and smoked paprika. Cook for another 2 minutes.
6. Add the Arborio rice and stir to coat it with the mixture.
7. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the rice is cooked and most of the liquid has been absorbed.
8. Stir in the frozen peas and cook for another 2 minutes.
9. Return the chicken, shrimp, mussels, and chorizo to the pan. Arrange the lemon slices on top.
10. Cover the pan and cook for 5 minutes, or until everything is heated through.
11. Season with salt and pepper to taste.
12. Garnish with fresh parsley before serving.