Spanish Paella

Ingredients

• Olive oil (4 tablespoons)
• Chicken thighs (4, boneless and skinless)
• Chorizo (150g, sliced)
• Shrimp (200g, peeled and deveined)
• Mussels (200g, cleaned and debearded)
• Onion (1, diced)
• Red bell pepper (1, diced)
• Garlic (4 cloves, minced)
• Tomato (1, diced)
• Arborio rice (1 1/2 cups)
• Chicken broth (4 cups, preferably homemade)
• Frozen peas (1 cup)
• Saffron threads (1/4 teaspoon)
• Smoked paprika (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish, chopped)
• Lemon (1, sliced)

Instructions

1. In a large paella pan or a deep skillet, heat the olive oil over medium heat.
2. Add the chicken thighs and sear until browned on both sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add the sliced chorizo and cook for 2-3 minutes until slightly crispy. Next, add the shrimp and mussels. Cook until the shrimp turn pink and the mussels have opened, about 3-4 minutes. Remove from the pan and set aside.
4. Add the diced onion and red bell pepper to the pan, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Incorporate the diced tomato, saffron threads, and smoked paprika. Cook for another 2 minutes, allowing the flavors to meld beautifully.
6. Stir in the Arborio rice, ensuring it is well-coated with the mixture.
7. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let simmer for 15 minutes, or until the rice is tender and most of the liquid has been absorbed.
8. Fold in the frozen peas and cook for another 2 minutes.
9. Return the chicken, shrimp, mussels, and chorizo to the pan, arranging the lemon slices on top.
10. Cover the pan and cook for an additional 5 minutes, or until everything is heated through.
11. Season with salt and pepper to taste, then garnish with freshly chopped parsley before serving.