Paella with Chicken, Chorizo and Shrimp

A spectacularly simple dish that will delight everyone from family to guest. Perfect for a Spanish-inspired evening.


SERVES 6–8 (16”-18” Paella Pan)

INGREDIENTS

30 threads saffron, crushed (a scant ½ tsp)
1 lb boneless skinless chicken thighs, cut into 2" pieces
1 lb large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
4 oz. dry-cured Spanish chorizo, cut into ¼"-thick coins
4 cloves garlic, minced
1 bunch flat leaf parsley, save some for garnish
1 (15oz) can diced tomatoes (stewed tomatoes work great too)
1 Spanish onion, minced (or red onion)
4 cups chicken broth, reduced sodium
24 oz short-grain rice, Arborio or Valencia
8 oz. fresh or frozen peas
3 jarred roasted red peppers, torn into ½"-thick strips
12 mussels, cleaned and debearded, or clams
Lemon wedges for serving

Spice Mix for Chicken: 

1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper

INSTRUCTIONS

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

1. Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper. Heat oil in a 16"–18" paella pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Transfer shrimp to a plate, leaving meats in pan. Add garlic, onion, ¼ cup minced parsley and sauté until the onions soften, about 6 minutes. Add reserved saffron mixture, tomatoes and broth, season with salt, and bring to a boil over high heat.

2. Sprinkle in rice, distribute evenly with a spoon, and add peas and peppers. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved shrimp, and nestle in mussels or clams hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving. Garnish with lemon wedges.