Paella with Seafood and Chicken

Ingredients

• 1 lb Chicken thighs
• 1 lb Shrimp (peeled and deveined)
• 1 lb Mussels
• 0.5 lb Calamari
• 0.5 cup Olive oil
• 1 large Onion
• 1 large Red bell pepper
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Saffron threads
• 3 cups Paella rice (Bomba or Arborio)
• 6 cups Chicken broth
• 1 cup Frozen peas
• 8 Lemon wedges
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Pat the 1 lb Chicken thighs dry and season them with the 1 teaspoon Salt and 0.5 teaspoon Black pepper.
2. 2Heat the 0.5 cup Olive oil in a 15-inch paella pan or a large, wide skillet over medium-high heat (400°F / 200°C). Add the seasoned chicken thighs and brown them on all sides, about 5-7 minutes total. Remove the chicken from the pan and set it aside on a plate.
3. 3Add the 1 large Onion (chopped) and the 1 large Red bell pepper (chopped) to the same pan. Cook, stirring occasionally, until they are softened, about 5 minutes. Add the 4 cloves Garlic (minced) and the 2 tablespoons Tomato paste to the pan and cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 1 teaspoon Smoked paprika and the 0.5 teaspoon Saffron threads until well combined with the vegetables.
5. 5Add the 3 cups Paella rice to the pan. Stir the rice for 1-2 minutes to coat each grain with the oil and spices. Pour in the 6 cups Chicken broth and bring the liquid to a rolling boil over medium-high heat (400°F / 200°C).
6. 6Return the browned 1 lb Chicken thighs to the pan, nestling them down into the rice and liquid. Reduce the heat to low (250°F / 120°C), cover the pan tightly with a lid or foil, and simmer for 20 minutes without disturbing the rice.
7. 7Arrange the 1 lb Shrimp (peeled and deveined), 1 lb Mussels (rinsed), and 0.5 lb Calamari (cut into rings) on top of the rice mixture. Cover the pan again and continue to simmer for another 10-15 minutes. The seafood is cooked when the shrimp are pink and opaque, the mussels have opened, and the rice is tender.
8. 8During the last 5 minutes of cooking, stir in the 1 cup Frozen peas. Once the seafood is cooked and the rice is tender, remove the pan from the heat. Let the paella rest, uncovered, for 5 minutes before serving. Serve immediately with the 8 Lemon wedges on the side.

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