Spanish Seafood Paella

Ingredients

• 1/4 cup Olive oil
• 1 lb Chicken thighs
• 4 oz Spanish chorizo, sliced
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Bell pepper (red)
• 2 cups Arborio rice
• 1/2 teaspoon Saffron threads
• 1 teaspoon Smoked paprika
• 4 cups Chicken broth
• 1/2 cup Dry white wine
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 lb Shrimp, peeled and deveined
• 1 lb Mussels, scrubbed
• 1 lb Clams, scrubbed
• 1/2 cup Frozen peas
• 1 for serving Lemon wedges

Instructions

1. 1Place a 12-inch paella pan or a large, wide skillet over medium-high heat. Add the 1/4 cup olive oil and let it heat until it shimmers, about 1 minute. Add the 1 lb chicken thighs and the 4 oz sliced Spanish chorizo. Cook for 5-7 minutes per side, until the chicken is browned and the chorizo is slightly crispy. Remove the chicken and chorizo from the pan and set them aside on a plate.
2. 2Add the 1 medium onion and the 1 medium red bell pepper to the same pan. Cook, stirring occasionally, until they have softened, about 5 minutes. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
3. 3Stir in the 2 cups Arborio rice, the 1/2 teaspoon saffron threads, and the 1 teaspoon smoked paprika. Cook for 1 minute, stirring constantly, to toast the rice and combine the flavors.
4. 4Pour in the 4 cups chicken broth and the 1/2 cup dry white wine. Increase the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to low, so the liquid is just gently simmering. Stir in the 1 teaspoon salt and the 1/2 teaspoon black pepper.
5. 5Return the cooked 1 lb chicken thighs and 4 oz chorizo to the pan, nestling them into the rice. Arrange the 1 lb shrimp, 1 lb mussels, and 1 lb clams evenly on top of the rice. Cover the pan tightly with a lid or aluminum foil. Let it simmer gently for 20-25 minutes, or until the rice has absorbed most of the liquid and is tender, and the seafood is cooked through. The shrimp will be pink and opaque, and the mussels and clams will have opened (discard any that remain closed).
6. 6Uncover the pan and stir in the 1/2 cup frozen peas. Cook for 2 minutes more, just to heat the peas through.
7. 7Remove the paella from the heat. Garnish with the 1 lemon, cut into wedges, and serve immediately.

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