Spanish Seafood Paella (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 3 tablespoons olive oil
02 - 4 boneless, skinless chicken thighs, cut into 2.5 cm pieces
03 - 2 chorizo sausages, cut into 2.5 cm pieces
04 - ½ teaspoon salt, or to taste
05 - ¼ teaspoon freshly ground black pepper, or to taste
06 - 1 large onion, finely chopped
07 - 6 cloves garlic, minced
08 - 1½ cups Arborio rice
09 - 400g can diced fire-roasted tomatoes
10 - 4 cups low-sodium vegetable or chicken broth
11 - 1 tablespoon hot sauce (Tabasco or Sriracha), optional
12 - 2 teaspoons smoked paprika
13 - 1 teaspoon saffron threads
14 - 450g large shrimp, shelled and deveined with tails intact
15 - 450g mussels, scrubbed and soaked
16 - 450g scallops or clams

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - 1 lemon, cut into wedges

# Step-by-Step Directions:

01 - Heat the olive oil in a large paella pan over medium heat. Add the chicken and chorizo, season with salt and pepper, and cook for about 5 minutes until the chicken is no longer pink.
02 - Move the chicken and sausage to one side of the pan. Add the onion to the other half, season with salt and pepper, and cook for 2 minutes until translucent and soft. Add the garlic and cook for another minute.
03 - Add the Arborio rice and fire-roasted tomatoes to the pan and stir well. Allow the rice to cook in the tomato juices for about 5 minutes until it begins to brown on the bottom.
04 - Add the broth, hot sauce, smoked paprika, and saffron. Season with additional salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes without stirring until most of the liquid has been absorbed.
05 - Reduce heat to medium-low. Arrange the shrimp, mussels, and scallops (or clams) over the rice. Cover and cook for another 10 minutes or until the shellfish opens.
06 - Turn off the heat and garnish with parsley and lemon wedges. Stir everything together before serving to allow the flavors to meld.

# Helpful Notes:

01 - Arborio rice is an Italian short-grain rice ideal for this dish.
02 - Using vegetable broth results in a richer, darker color than chicken broth.
03 - A paella pan is strongly recommended for its wider surface, which allows for even cooking and the development of the prized crispy bottom layer (socarrat).
04 - Don't be afraid to use additional oil as needed to prevent rice from sticking.
05 - Use high-quality saffron for the best flavor - a little goes a long way.
06 - Avoid stirring the rice during cooking to achieve the golden crust at the bottom.
07 - If on a budget, prioritize including mussels as they contribute significant seafood flavor to the dish.

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