Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- Salt and pepper to taste
- 1/2 cup white wine
- 1 pound boneless skinless chicken thighs cut into pieces
- 1 cup short-grain rice such as bomba
- 4 cups chicken broth
- 1/2 cup frozen peas
- 1/2 pound large shrimp peeled and deveined
- 1/2 pound mussels cleaned and debearded
- 1/2 pound calamari rings
- Fresh parsley chopped for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in a large paella pan or skillet over medium heat. Sauté onion, bell pepper, and garlic until onion is translucent.
- Stir in smoked paprika, saffron, salt, and pepper, and cook for 1 minute. Add white wine and let simmer until reduced by half.
- Add chicken pieces to the pan and brown for about 5 minutes. Then add rice and stir to coat with the oil and spices.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 15 minutes.
- Add the shrimp, mussels, and calamari to the pan, tucking them into the rice. Sprinkle peas over the top. Cook for another 10 to 15 minutes until seafood is cooked and rice is tender.
- Remove from heat and let stand for 10 minutes. Garnish with fresh parsley and serve with lemon wedges.
