Paella
A saffron-scented paella that layers seared chicken and chorizo with briny seafood and sun‑kissed vegetables. The rice cooks in a fragrant broth until the bottom develops a crisp socarrat for a rustic finish.
1 ½ lb boneless chicken thighs, cut into 1-inch pieces
6 oz spanish chorizo, sliced 1/4-inch thick
1 lb large shrimp, peeled and deveined
1 lb mussels, cleaned, beards removed
2 cup short-grain rice, (paella or arborio)
5 cup chicken stock
1 cup dry white wine
4 tbsp olive oil
1 onion, finely chopped
4 clove garlic, minced
1 red bell pepper, cut into strips
1 roma tomato, grated or finely chopped
1 cup frozen peas, thawed
1 tsp saffron threads, lightly crushed and soaked in a little warm stock
1 tsp smoked paprika
1 bay leaf
1 tsp salt
1 tsp black pepper
1 lemon, cut into wedges for serving
2 tbsp fresh parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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