Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads, lightly toasted
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 pound Spanish chorizo, sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 1/2 pound clams, scrubbed
  • 2 cups Bomba rice
  • 1 cup frozen peas
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Sauté onion, garlic, and bell peppers in olive oil until softened. Stir in paprika and saffron; cook briefly. Add diced tomatoes and cook down slightly.
  2. Heat chicken broth in a separate saucepan. Keep warm.
  3. Add chicken to the paella pan and brown on all sides.
  4. Add chorizo and cook until it renders some fat.
  5. Stir in the rice, ensuring it's coated with the pan's flavourful base.
  6. Pour in the hot broth. Season with salt and pepper. Bring to a simmer and cook undisturbed for 15 minutes. Do NOT stir! This is key for the socarrat!
  7. Nestle shrimp, mussels, and clams into the rice. Cook until seafood is cooked through and opens (discard any mussels or clams that don't open).
  8. Scatter peas over the paella.
  9. Increase the heat slightly and listen for a gentle crackling sound. This is the socarrat forming. Cook for a few more minutes, being careful not to burn.
  10. Remove from heat, cover loosely with foil, and let rest for 5-10 minutes. Garnish with parsley and serve with lemon wedges.