Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Chicken and Chorizo
In a large paella pan or skillet, heat olive oil over medium heat. Add the chicken thighs and chorizo, and cook until browned, about 5-7 minutes.
- 3
Add Vegetables
Add the chopped onion, garlic, and red bell pepper to the pan. Sauté until the onion is translucent, about 3-4 minutes.
- 4
Incorporate Rice and Spices
Stir in the rice, saffron, smoked paprika, salt, and black pepper. Cook for 2 minutes, stirring frequently.
- 5
Add Broth and Simmer
Pour in the chicken broth and bring to a simmer. Reduce heat to low and cook for about 10 minutes without stirring.
- 6
Add Seafood
Gently place the shrimp, mussels, and calamari on top of the rice mixture. Cover the pan and cook for an additional 10-15 minutes, or until the seafood is cooked and the rice is tender.
- 7
Rest and Serve
Remove from heat and let the paella rest for 5 minutes. Serve with lemon wedges on the side.
