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Ingredients
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Proteins
Grains
Vegetables
Liquids and 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 flavor, set aside.
- 2
Prepare the Proteins
Clean the shrimp, mussels, and calamari. Cut the chicken thighs into bite-sized pieces.
Cooking
- 3
Sauté the Base
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- 4
Cook Chicken
Add the chicken pieces to the pan and cook until browned on all sides, about 8-10 minutes.
- 5
Add Vegetables
Stir in the diced red bell pepper and cook for another 3-4 minutes until slightly softened. Add the chopped tomatoes and cook until they break down, about 5 minutes.
- 6
Add Rice and Broth
Stir in the rice, saffron water, smoked paprika, salt, and black pepper. Pour in the chicken broth and bring to a boil.
- 7
Simmer
Reduce the heat to low and let the mixture simmer for about 15 minutes, without stirring.
- 8
Add Seafood
After 15 minutes, add the shrimp, mussels, and calamari on top of the rice. Sprinkle the frozen peas over the top. Cover the pan with a lid or aluminum foil and cook for an additional 5-7 minutes, or until the seafood is cooked and the rice is tender.
- 9