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Ingredients
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Protein
Grains
Vegetables
Liquids
Spices
Method
Preparation
- 1
Prepare the Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm water to release their color and flavor. Set aside.
- 2
Chop Ingredients
Finely chop the onion and garlic, dice the red bell pepper and tomatoes, and slice the calamari.
Cooking
- 3
Sear the Chicken
In a large paella pan or a wide, flat skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, seasoned with salt and pepper, and sear until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 4
Sauté Vegetables
In the same pan, add the remaining olive oil and sauté the onion, garlic, and red bell pepper until softened, about 4-5 minutes.
- 5
Add Rice and Spices
Stir in the Bomba rice, paprika, and the soaked saffron (with its water). Mix well to coat the rice in the oil and spices.
- 6
Incorporate Liquids
Pour in the chicken broth and white wine, then bring to a boil. Reduce the heat to medium-low and simmer uncovered for about 10 minutes.
- 7
Add Chicken and Vegetables
After 10 minutes, return the seared chicken to the pan along with the diced tomatoes and green peas. Stir gently to distribute evenly.
- 8
Add Seafood
After another 5 minutes, add the shrimp, mussels, and calamari on top of the paella. Do not stir. Cover with a lid or aluminum foil and cook for an additional 10-12 minutes, or until the seafood is cooked and the rice has absorbed the liquid.
- 9
Rest and Serve
Once cooked, remove the pan from heat and let it rest for 5 minutes. Garnish with fresh parsley if desired, and serve directly from the pan.