Dairy-Free Paella with Seafood and Chorizo

Ingredients

• 0.25 cup Olive oil
• about 225 g Spanish chorizo
• about 450 g Chicken thighs
• 1 medium Onion
• 4 cloves Garlic
• 1 tsp Smoked paprika
• 0.5 tsp Saffron threads
• 1 14.5 oz can Crushed tomatoes
• 2 cups Short-grain rice (Bomba or Calasparra)
• 4 cups Seafood broth
• about 450 g Mussels
• about 450 g Clams
• about 225 g Large shrimp
• 0.5 cup Frozen peas
• 1 for serving Lemon wedges
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 38.1 cm (38 cm) paella pan or large skillet over medium-high heat (176.7-190.6°C / 175-190°C). Add the 0.25 cup of olive oil. Once shimmering, add the about 225 g of Spanish chorizo, cut into 0.635 cm (0.6 cm) slices, and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Remove the chorizo with a slotted spoon and set it aside in a bowl.
2. 2Season the about 450 g of chicken thighs with 1 tsp of salt and 0.5 tsp of black pepper. Add the seasoned chicken to the same pan and sear for 6-8 minutes per side, until deeply browned and an internal temperature of 74°C is reached. Remove the chicken and set it aside with the chorizo.
3. 3Add the 1 medium onion, chopped into 0.635 cm (0.6 cm) dice, and the 4 cloves of minced garlic to the pan. Sauté over medium heat for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the 1 tsp of smoked paprika and the 0.5 tsp of saffron threads and cook for 1 minute more, until fragrant. Add the 1 14.5 oz can of crushed tomatoes and cook for 5 minutes, stirring frequently, until the mixture has slightly thickened.
4. 4Add the 2 cups of short-grain rice (Bomba or Calasparra) to the pan and stir well to coat all the grains with the tomato mixture. Pour in the 4 cups of seafood broth and bring the mixture to a gentle simmer, where small bubbles are just breaking the surface.
5. 5Carefully arrange the cooked about 450 g of chicken thighs and the cooked about 225 g of chorizo on top of the rice. Place the about 450 g of mussels and the about 450 g of clams around the edge of the pan, pushing them slightly into the rice. Add the about 225 g of large shrimp, peeled and deveined, to the center of the pan.
6. 6Reduce the heat to low (93.33-107.2°C / 93-107°C), cover the paella pan, and simmer for 20-25 minutes. Do not stir the paella during this cooking time. The paella is done when the rice is tender and has absorbed most of the liquid, the mussels and clams have opened, and the shrimp are pink and opaque with an internal temperature of 63°C. Stir in the 0.5 cup of frozen peas during the last 5 minutes of cooking.
7. 7Remove the paella from the heat and let it rest, uncovered, for 10 minutes. This allows the flavors to meld and the rice to set. Serve immediately, garnished with the 1 for serving lemon wedges.

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