- 6 boneless chicken thighs
- 2 Spanish chorizo sausages
- Salt and pepper
- ¼ cup olive oil
- 2 bell peppers , small dice
- 1 large Spanish onion , small dice
- 6 cloves garlic , minced
- Big pinch of saffron
- 1 cup white wine
- 4 cups short grain white rice
- 6 cups low sodium chicken stock
- 3 cups frozen peas
- 20 medium shrimp , shelled & deveined
- 20 large scallops , cleaned
- 1 lb mussels , scrubbed
- Lemon wedges , for garnish
- ½ cup Italian flat leaf parsley , chopped
- 3 green onions , chopped
- 1 large tomato , seeded & small diced
-
Preheat oven to 375°F.
-
In a paella pan, or large shallow pan, heat olive oil over medium heat. Brown chorizo sausage, remove and let cool. Slice sausage diagonally into one inch pieces and reserve.
-
Season chicken thighs, add to hot pan skin side down and brown on all sides. Remove and let cool before slicing thighs in half. Reserve.
-
Sauté the peppers, onion, garlic and saffron until translucent and tender. Add rice to the pan and sauté with vegetables until pan is almost dry. Deglaze with wine and reduce until almost dry, stirring often.
-
Pour in chicken stock and peas, stir to combine. Turn heat to low. Season with salt and pepper liberally and stir to combine.
-
Arrange chicken, chorizo, shrimp, scallops and mussels in the pan to your liking.
-
Cover the pan with aluminum foil and bake in the oven for 15 minutes, or until mussels are all open.
-
Let paella sit 5 minutes covered before serving.
-
Garnish with lemon wedges, chopped tomato, parsley and green onion.
-
Serve in the cooking pan paired with a beautiful wine like Rioja to get all the oooohs and aaaahs that you deserve!
For you brave souls out there, instead of finishing the paella in the oven, keep it on the stove- top. Cover the pan with a large baking sheet or aluminum foil and cook for 15 minutes over low heat. When the mussels are all open, turn the heat up to medium for 5 minutes to get a nice crispy rice bottom! Be careful not to burn the rice.