Dairy-Free Paella with Chorizo and Seafood

Instructions

1. 1Place a 30.48 cm paella pan or a large, heavy-bottomed skillet over medium-high heat (190.6°C / 190°C). Add the 1/4 cup Olive Oil and let it heat for 30 seconds. Add the 1 cup Spanish Chorizo, sliced, and the about 680 g Chicken Thighs, boneless, skinless. Cook, stirring occasionally, for 5-7 minutes, until the chorizo is slightly crispy and the chicken is browned on all sides.
2. 2Reduce the heat to medium (176.7°C / 175°C). Add the 1 medium Onion, chopped, and the 4 cloves Garlic, minced, to the pan. Cook, stirring frequently, for 3-4 minutes, until the onion is softened and translucent. Stir in the 2 tsp Smoked Paprika and the 1/2 tsp Saffron Threads, cooking for 1 minute more until fragrant.
3. 3Add the 2 cups Short-Grain Rice to the pan. Stir continuously for 1-2 minutes, ensuring every grain of rice is coated in the oil and spices. Pour in the 6 cups Chicken Broth and add the 1 tsp Salt and 1/2 tsp Black Pepper. Stir everything together and bring the liquid to a rolling boil.
4. 4Once boiling, reduce the heat to low (93.33°C / 95°C). Let the paella simmer gently, uncovered, without stirring, for 15 minutes. You should see small bubbles gently breaking the surface.
5. 5Evenly scatter the 1 cup Frozen Peas over the rice. Arrange the about 450 g Shrimp, peeled and deveined, and the about 450 g Mussels, scrubbed, on top of the rice and peas. Cover the pan tightly with foil or a lid and continue to cook for 8-10 minutes, or until the shrimp are pink and opaque and the mussels have opened wide. Discard any mussels that remain closed.
6. 6Remove the pan from the heat and let it stand, covered, for 5 minutes. This resting period allows the flavors to meld and the rice to finish cooking. Serve the paella immediately, garnished with the 6 wedges Lemon Wedges.

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