Spanish Paella

Yield: 6

1 hr

A mixed seafood and chicken paella with saffron rice, seared until crispy on the bottom, finished with shrimp, mussels and calamari.

prepPeel and devein shrimp, leaving tails on
prepClean mussels, remove beards
prepCut chicken thighs into pieces
1/4 cup / 60 ml extra virgin olive oil	Sauté onion, pepper & garlic until translucent	Add tomato, bay leaf, paprika, saffron, salt & pepper; cook 5 min	Add wine, cook 10 min	Add chicken, parsley & rice; cook 1 min	Pour broth around pan, level rice, do not stir	Bring to boil, reduce to medium-low, shake gently once or twice	Cook uncovered 15–18 min until rice nearly tender	Nestle shrimp, mussels & calamari, sprinkle peas, cook 5 min	Remove from heat, cover with lid & towel, rest 10 min	Garnish with parsley & lemon, serve
1 onion, diced
1 bell pepper, diced (1/2 red and 1/2 green)
4 cloves garlic
3 roma tomatoes, very finely diced (or 8 oz / 225 g tomato sauce)
1 bay leaf
1 tsp paprika (sweet or smoked)
1 pinch saffron threads
Salt and pepper to taste
1/4 cup / 60 ml white wine
4 boneless, skinless chicken thighs, cut into pieces
1/4 cup / 15 g fresh chopped parsley, divided
2 cups / 400 g Spanish rice
5 cups / 1.2 l chicken broth
1/2 cup / 75 g frozen peas
1/2 lb / 225 g jumbo shrimp or prawns (about 12, peeled, tail on)
1/2 lb / 225 g mussels (about 10–12, cleaned, beards off)
8 oz / 225 g calamari rings
Lemons, for garnish

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