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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat. Add the saffron threads to the broth and let it steep to infuse the flavor.
- 2
Sauté the Base
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and red bell pepper, cooking for another 3-4 minutes.
- 3
Add Chorizo
Stir in the sliced chorizo sausage and cook for about 3 minutes until it starts to brown.
- 4
Incorporate Rice and Tomato
Add the Bomba rice to the pan, stirring to coat the grains in the oil. Add the diced tomato and mix well.
- 5
Pour in the Broth
Pour the saffron-infused chicken broth into the pan. Stir to combine, then season with salt and black pepper to taste.
Cooking
- 6
Simmer the Rice
Bring the mixture to a boil, then reduce the heat to medium-low. Allow it to simmer without stirring for about 15 minutes.
- 7
Add Seafood
After 15 minutes, add the shrimp and mussels. Push them gently into the rice mixture, then sprinkle the frozen peas on top.
- 8
Finish Cooking
Cover the pan with a lid or aluminum foil and cook for an additional 10 minutes until the seafood is cooked through and the rice is tender.
- 9
Rest and Serve
Remove the pan from heat and let it sit for 5 minutes, covered. Garnish with fresh parsley and serve with lemon wedges on the side.