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Chicken and Seafood Paella

serves 6–8 people

Ingredients
The Chicken & Shrimp
  • 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon paprika
  • 2 teaspoons sea salt or Kosher salt
  • 1 teaspoon fresh rosemary, finely chopped
  • ½ teaspoon dry red chile flake
  • 2 tablespoons olive oil
  • 2 shrimp per person
The Onions, "Sofrito"
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika or smoked paprika
  • 3 cloves garlic, minced and masehd with a pinch of salt
The Rice
  • 2½ cups paella rice 1 pound Spanish like Arroz Calasparra, Bomba, or substitute Arborio
  • ¾ cup white wine
  • 1 teaspoon saffron threads
  • 4 cups broth or water
  • 1 teaspoon sea salt or Kosher salt
The Extras
  • mussels or clams (2 pieces per person)
  • Spanish or Basque Chorizo, sliced into ¼-inch rounds Idaho Falls brand is good
  • 2 roasted red peppers from jar, sliced into thin strips or 1 freshly roasted red bell pepper, charred skin and seeds removed, sliced into thin strips
  • ½ cup fresh or frozen peas
Instructions

  1. Cook Chicken & Shrimp: Rub the paprika, sea salt, rosemary and chili pepper flakes all over the chicken pieces. Drizzle oil into 15-inch paella pan set on stovetop over medium-high heat. Add chicken and cook until browned. Remove to plate. Brown shrimp (if using) in pan 2 minutes, remove to plate.

  2. Sofrito: Add olive oil to paella pan set over medium-high heat. Add onions and cook until translucent, 5 minutes. Add tomato paste, paprika, and garlic and scrape pan from outside into center. Cook about 2 more minutes.

  3. Rice: Add the rice and cook for a minute. Add 1 cup white wine and saffron, boil for a minute. Add broth/water, sprinkle with salt, bring to boil, add back the chicken and cook, stirring every minute or so for 10 minutes; get rice in an even layer then arrange the chorizo slices, shrimp, shellfish, peppers and peas on top of the boiling rice; lower heat and simmer for 15 minutes. Remove from heat, cover with foil and let stand 10 minutes before serving. Garnish with parsley and lemon wedges.