Ingredients:
- 1/4 cup extra virgin olive oil
- ½ chorizo, sliced
- ½ onion, diced
- ½ bell pepper, diced (½ red and ½ green is recommended)
- 4 cloves garlic
- 2 Roma tomatoes, very finely diced
- Bay leaf
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- ¼ cup white wine
- 2 boneless, skinless chicken thighs, cut into pieces
- ¼ cup fresh chopped parsley
- 1 cup Spanish rice
- 3 cups chicken broth
- 1/2 cup frozen peas
- ½ lb jumbo shrimp or prawns, about 6 – peeled, tail on
- 1/2 lb mussels (about 10-12), cleaned
- 8 oz calamari rings
- Lemons, for garnish
Method:
- Add olive oil to a skillet over medium heat. Add the chorizo, onion, bell peppers, and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt, and pepper. Stir and cook for 2 minutes. Add white wine and cook for 2 more minutes.
- Add chicken pieces, 2 tablespoons chopped parsley, and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer (do not stir the mixture).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking (a beautiful, crunchy bottom forms called socarrat).
- Cook for about 15 minutes uncovered. Add the shrimp, mussels, and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top to be nearly tender (if for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tin foil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices.