Ingredients:

  • 1/2 cup (120 ml) Good quality extra virgin olive oil
  • 5 lbs (680 g) Chicken Thighs, bone-in, skinless, cut into 1.5-inch pieces
  • 4 oz (115 g) Spanish Chorizo, diced into small cubes
  • 1 large (150 g) Yellow Onion, finely diced
  • 1 large (150 g) Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp (30 ml) Tomato Paste
  • 1 Tbsp (15 ml) Sweet Smoked Paprika (Pimentón)
  • 1 tsp (about 0.5g) Saffron Threads, crushed slightly
  • 2 cups (400 g) Bomba or Calasparra Rice
  • 1/2 cup (120 ml) Dry White Wine (optional)
  • 6 cups (1.4 Litres) Chicken or Seafood Stock (low sodium), warmed
  • 1 cup (150 g) Frozen Peas
  • 1 lb (450 g) Large Shrimp (deveined)
  • 1 lb (450 g) Mussels or Clams, scrubbed clean
  • 1 Fresh Lemon, cut into wedges
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Gently warm the stock in a separate pot. Steep the crushed saffron threads in 1/4 cup of the warm stock; set aside to bloom.
  2. Heat olive oil in the paella pan over medium-high heat. Brown the chicken pieces on all sides until nicely coloured; remove and set aside. Add chorizo and cook until fat renders slightly; remove (leaving fat behind).
  3. Reduce heat to medium. Sauté onions and peppers in the rendered fat/oil until softened (about 8 minutes). Push vegetables to the edges, add minced garlic, and cook for 1 minute until fragrant.
  4. Stir in tomato paste and smoked paprika. Cook for 2 minutes, stirring constantly, ensuring the paprika does not burn.
  5. Return the chicken to the pan. Add the rice and stir well for 2–3 minutes, coating every grain with the sofrito. If using wine, pour it in now and cook until it has almost evaporated.
  6. Pour in the remaining warm stock and the saffron liquid. Stir everything once to distribute ingredients evenly. Bring quickly to a boil, then immediately reduce heat to a steady, medium-low simmer. STOP STIRRING NOW.
  7. Simmer undisturbed for 15 minutes. The liquid level should drop noticeably.
  8. Arrange the shrimp and mussels/clams decoratively over the top of the rice mixture. Gently nestle them slightly into the rice.
  9. Continue simmering for another 5–10 minutes, until most liquid is absorbed and the rice is al dente. In the final 2–3 minutes, slightly increase the heat to medium-high, listening for a gentle crackling sound to form the socarrat.
  10. Remove the pan from the heat immediately. Cover the entire pan tightly with aluminium foil or a clean kitchen towel. Let it rest for 10 minutes. Garnish with fresh parsley and lemon wedges before serving.