Spanish Paella with Seafood and Chorizo

Ingredients

• 4 tbsp Olive oil
• about 225 g Spanish chorizo
• about 450 g Chicken thighs
• 1 medium Onion
• 4 cloves Garlic
• 1 tsp Smoked paprika
• 1/2 tsp Saffron threads
• 2 cups Arborio rice
• 5 cups Gluten-free chicken broth
• about 450 g Shrimp
• about 450 g Mussels
• 1 cup Peas
• 1 medium Red bell pepper
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Heat olive oil in a large paella pan or wide skillet over medium heat. Add chorizo and chicken thighs and cook until browned, about 5-7 minutes per side. Remove and set aside.
2. 2Add onion and red bell pepper to the pan and cook until softened, about 5 minutes. Add garlic and smoked paprika and cook for 1 minute more.
3. 3Stir in saffron threads and arborio rice. Cook for 1 minute, stirring constantly.
4. 4Pour in chicken broth and bring to a boil. Return chorizo and chicken to the pan.
5. 5Reduce heat to low, cover, and simmer for 15 minutes.
6. 6Add shrimp and mussels to the pan. Cover and cook until shrimp is pink and opaque and mussels have opened, about 5-7 minutes. Discard any mussels that do not open.
7. 7Stir in peas. Season with salt and pepper to taste. Serve hot.

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