Easy one-pan Paella recipe loaded with fresh seafood, chicken, spicy chorizo, vegetables, savory spices, and crispy rice. The perfect festive dish for your next party or group gathering!
Ingredients
▢3½ cups low-sodium chicken broth (840ml)
▢¼ teaspoon Saffron threads
▢3 tablespoons extra-virgin olive oil divided
▢2 ounces Spanish chorizo sliced
▢1 pound boneless skinless chicken thighs chopped (450g)
▢1½ teaspoons smoked paprika divided
▢1½ teaspoons salt
▢1 white onion diced
▢1 red bell pepper diced
▢1 ripe tomatoes diced or grated (6 ounces/168g)
▢4 garlic cloves crushed
▢½ cup dry white wine (120ml)
▢1½ cups Bomba rice (285g)
▢½ pound jumbo shrimp (225g)
▢1 pound mussels (450g)
▢Lemon wedges for serving
Instructions
- In a medium saucepan, combine the chicken stock and saffron. Bring to a simmer over medium heat. Reduce to low heat, and partially cover to keep warm.
- Meanwhile, in a 12-inch skillet, heat 2 tablespoons of olive oil over medium heat. Add the chorizo and cook for 4 to 5 minutes, stirring occasionally, until the fat has rendered and the chorizo is crisp. Remove to a plate with a slotted spoon.
- Add the chopped chicken to the skillet and season with ½ teaspoon of paprika and ½ teaspoon of salt. Increase the heat to medium-high. Let cook, undisturbed, for 5 minutes. When the chicken easily releases from the bottom of the pan, stir to cook the other side until the center is no longer pink, 3 to 5 more minutes. Remove with a slotted spoon and add to the same plate as the chorizo.
- Add the remaining 1 tablespoon of olive oil and onion to the skillet. Let cook for 4 minutes. Add the red bell pepper, tomatoes, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon smoked paprika. Cook, stirring occasionally, until the vegetables have softened and the moisture from the tomatoes has mostly evaporated, about 6 minutes.
- Add the rice. Stir to coat with the vegetable mixture and let cook until it smells nutty, about 2 minutes. Stir in the white wine, and let cook until almost fully evaporated, about 3 minutes.
- Scatter the chorizo and chicken over the rice mixture, then pour in the warm broth. Stir a few times to allow the mixture to settle into an even layer in the pan. Cook for 10 minutes, without stirring, until the rice is peeking through the surface of the broth.
- Top with the shrimp and mussels. Cover with a lid or large piece of aluminum foil, and cook until the shrimp is pink and the mussels start to pop open, about 5 minutes.
- Remove the lid and increase the heat to high for 2 minutes to create a crispy bottom. Remove the skillet from the heat and cover once again. Let rest for 5 minutes for the rice to absorb any remaining liquid and for the mussels and shrimp to finish cooking.
- Serve immediately, from the pan, with lemon wedges and garnished with chopped parsley, if desired.

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