Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb large shrimp, peeled and deveined
  • 1/2 lb mussels, scrubbed clean
  • 1/2 lb clams, scrubbed clean
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 red bell peppers, one diced and one sliced into strips
  • 4 cloves garlic, minced
  • 1 cup crushed canned tomatoes
  • 1 tsp Spanish smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups Bomba or Calasparra rice
  • 4 cups low-sodium chicken or seafood broth
  • 1/2 tsp saffron threads, crushed
  • 1 cup frozen peas
  • 1 lemon, cut into wedges

Instructions:

  1. Steep the crushed saffron threads in warm broth to ensure the color is vivid and the taste is consistent.
  2. Heat olive oil in a paella pan over medium high heat. Sear chicken thighs until mahogany colored on all sides, then remove and set aside.
  3. In the same pan, sauté diced onion and diced red pepper until softened and translucent.
  4. Stir in minced garlic and smoked paprika, cooking for 60 seconds, then add crushed tomatoes and cook for 5 minutes until the mixture thickens and darkens.
  5. Stir in the rice to coat in the sofrito, then pour in the saffron infused broth and return the seared chicken to the pan.
  6. Bring to a boil, then reduce to a simmer. Do not stir the rice to allow the socarrat to form.
  7. Nestle the shrimp, mussels, clams, frozen peas, and red pepper strips into the rice during the final stages of cooking.
  8. Increase heat slightly for the final 5 minutes until you hear a slight crackling sound from the bottom of the pan.
  9. Garnish with lemon wedges and serve immediately.