Paella

Paella with Chicken, Shrimp, and Mussels
Serves 4 to 6

Ingredients

• 1.5 lb chicken thighs, cut into chunks

• 1/2 lb shrimp, peeled and deveined

• 1 lb mussels, scrubbed and debearded (optional)

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 2 ripe tomatoes, chopped or grated

• 1 tbsp tomato paste

• 1.5 cups Arborio rice

• 3.5 cups chicken broth

• 1/2 tsp smoked paprika

• Pinch saffron

• Olive oil

• Salt and pepper

Instructions

1. Heat oil in a wide pan over medium-high. Season chicken with salt and pepper. Sear on both sides until golden.

2. Lower heat to medium. Add onion and cook 5 minutes. Stir in garlic and cook 1 minute. Add tomatoes, tomato paste, smoked paprika, salt, and cook until thick, about 6–8 minutes.

3. Stir in rice and saffron. Cook 1–2 minutes until rice is coated.

4. Pour in broth. Bring to a simmer. Do not stir after this point.

5. Cook uncovered over medium-low heat for 20-25 minutes.

6. Add shrimp and press gently into rice.

7. If using raw mussels, nestle hinge-side down into the rice with the shrimp, cover loosely with foil, and steam 8–10 minutes until they open.

   1. If using cooked mussels, add them in the last 3–5 minutes to warm through.

8. Once rice is tender and liquid is absorbed, remove from heat. Let rest 5–10 minutes.

9. Discard unopened mussels.

10. Enjoy!