- 6 boneless skinless chicken thighs, cut in two
- chorizo sausage, cut into chunks
- 12 big shrimps (tail on but easy to peel)
- 1 kg of mussels
- 4 calamari, sliced into rings
- 1 red pepper finely chopped
- 3 tomatoes, small diced (ideally, not canned, not huge tomatoes)
- 1 red onion, finely diced
- 5 garlic cloves, crushed (separate into 2 and 3 cloves)
- 3 tomatoes
- 1.5 cups (? enough..) frozen peas
- 1 Lemon, sliced into wedges.
- 1.5L of chicken broth with 2 pinches of saffron
- 2 cups of arborio (or bomba) rice
- 2 generous tsp smoked paprika
- 2 tsp paprika
Step 0:
Prep all the ingredients (e.g. finely chopping, cutting meat, seafood…), if they are all ready to go, then it’s actually straightforward (although plan 1:30 – 2 hours, prep included)
Step 1:
Combine some olive oil, 2 tsp smoked paprika, 2 crushed
garlic cloves, and marinate the chicken for 10min in that mixture
Step 2:Make broth with saffron (1.5L of chicken broth with 2 pinches saffron), keep warm, just below boiling.
Step 3:
Once the chicken is marinated, heat small amount of olive oil in the paella pan, cook the chicken on medium high, about 15min. Once cooked (165F), reserve chicken on a dish.
Step 4:
Fry the chorizo for about 4min total on medium hight (flip after 2-3min) in the paella pan, then remove and keep with the chicken. By now, there is some grease in the pan…
Step 5:
Place the 3 diced tomatoes (small dice), 1 finely diced red onion, 1 finely diced pepper, 3 crushed garlic cloves in the paella pan and fry for about 3-4min on medium high.
Step 6:
Add rice and fry for 1-2 min
Step 7:
Add all of the broth (1.5l) into the pan, 1 pinch of saffron, 2tsp paprika. Bring to boil, and simmer just below boiling for 15min.
Step 8:
Add frozen peas and calamari first, and stir them in uniformly. Add the mussels (stick them into the rice, about 1/2 or more of the 1kg of mussels), add the shrimp (push them into the rice uniformly). Cook for an additional 15min.
Step 9:
Steam the rest of the mussels (about 5min on steam)
Step 10:
Remove the steamed mussels from shells. Sprinkle over the rice. Add the chicken and chorizo back onto the rice. Cook 5 min.
Serve with the lemon wedges laid on top.
