Paella

Ingredients

• 2 cups bomba or arborio rice
• 1 lb chicken thighs
• ½ lb shrimp
• ½ lb mussels
• 4 oz chorizo
• 1 medium onion
• ½ tsp saffron threads
• 4 cups chicken broth

Instructions

1. 1

   Heat 2 tbsp olive oil in a large paella pan or skillet over medium-high. Season 1 lb chicken thighs with salt and pepper, then brown until golden, about 5 minutes per side. Remove and set aside.

2. 2

   In the same pan, add 4 oz sliced chorizo and 1 diced onion. Cook until the onion is soft and the chorizo is browned, about 5 minutes.

3. 3

   Stir in 2 cups rice and 0.5 tsp saffron threads. Toast for 2 minutes, stirring constantly, until the rice is coated and fragrant.

4. 4

   Pour in 4 cups chicken broth and bring to a boil. Return the chicken to the pan, reduce heat to low, and simmer uncovered for 15 minutes without stirring.

5. 5

   Nestle 0.5 lb shrimp and 0.5 lb mussels into the rice. Cook until the shrimp are pink and the mussels have opened, about 10 minutes. Discard any unopened mussels.

6. 6

   Remove from heat and let rest for 5 minutes. Serve directly from the pan, garnished with lemon wedges if desired.

Tools you’ll need

• Paella pan or large skillet
• Wooden spoon
• Knife
• Cutting board

More recipes like this

• 

  Chawanmushi

  35 min

• 

  Chocolate Fruit Parfait

  10 min

• 

  Cantaloupe with Prosciutto

  10 min

• 

  Macaroni and Meat

  30 min