Classic Spanish Seafood Paella with Mussels, Shrimp & Calamari

Ingredients

• 1/2 pound boneless skinless chicken thigh (cut into 1/2” cubes)
• salt and pepper ( to taste)
• 3 tablespoons olive oil (plus more if needed)
• 4 ounces Spanish chorizo (sliced into 1/4” rounds (Andouille or spicy merguez sausage also work))
• 1 large onion (finely chopped)
• 1 large red bell pepper (diced)
• 6 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 2 cups Bomba Rice (or Calasparra rice, or arborio rice)
• 1 tablespoon tomato paste
• 1 pinch saffron threads (about 1/8 teaspoon, bloomed in 2 tablespoons warm water)
• 14.5 ounces diced tomatoes ((1 can of 14.5 ounces of diced tomatoes, drained))
• 4 cups low sodium chicken stock (warmed)
• 1/2 pound fresh mussels (scrubbed and debearded)
• 1/4 pound calamari rings (cleaned)
• 1/2 pound large shrimp (peeled and deveined, tails on optional)
• 1/2 cup frozen peas
• Lemon wedges (for serving)
• Fresh parsley (chopped)

Instructions

1. 1

   Pat chicken cubes dry, season with salt and pepper, and set aside.

2. 2

   Heat olive oil in a 14” to 16” paella pan (or skillet of the same size) over medium heat. Add the chorizo and cook until it releases its oil and lightly browns, 3–4 minutes. Remove with a slotted spoon.

3. 3

   Increase heat to high and add chicken to the pan, browning on all sides. Remove from the pan and set aside with the chorizo.

4. 4

   Reduce heat to medium. Add onion and bell pepper, cooking until softened, about 5 minutes.

5. 5

   Stir in garlic and smoked paprika and cook for 1 minute until fragrant.

6. 6

   Stir in the rice, season with salt and pepper, coating well with the sofrito mixture, and toast for 2–3 minutes.

7. 7

   Add tomato paste and cook until it darkens slightly, 1 minute more.

8. 8

   Pour in the saffron with its soaking liquid, the diced tomatoes, and warm stock. Return the chicken and chorizo to the pan, stirring very gently to evenly distribute all ingredients.

9. 9

   Transfer the pan to sit evenly over 2 medium-sized burners with one burner at the top and the other at the bottom of your pan. Turn the heat of both burners to high until the liquid begins to boil. Do not stir or disturb the paella.

10. 10

    Reduce the heat to low on both burners, and simmer for 20 minutes undisturbed, rotating the pan by a quarter turn every 2 minutes to evenly cook the paella.

11. 11

    Nestle mussels, shrimp, and calamari into the rice and continue cooking while rotating the pan until the liquid is absorbed, the mussels have opened up, shrimp are pink, and calamari is opaque, about 10–12 minutes. You will begin to hear a slight crackling sound from the bottom of the pan as the crust begins to form and the liquid is being absorbed by the rice. (Discard any mussels that remain closed.)

12. 12

    Scatter peas on top, turn off the heat, and let rest for 5-8 minutes.

13. 13

    Garnish with parsley and serve directly from the pan with lemon wedges on the side.