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Chicken & Seafood Paella

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Servings: 6 people
Course: Main Course
Cuisine: Spanish
Ingredients Method

Ingredients
  

  • 1 cup Vidalia onion, sliced
  • 1 cup red pepper, sliced
  • 2 cloves garlic, thinly sliced
  • 1 pinch saffron threads
  • 1 lb. chorizo
  • 1 lb. boneless, skinless chicken thighs, cut into 1 inch cubes
  • ½ lb. shrimp, peeled & deveined
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 2 cubes chicken bouillon
  • ¼ cup frozen peas
  • ¼ tsp. crushed red pepper flakes
  • 3 ½ cups chicken broth
  • 2 cups short grain rice
  • 1 lb. mussels

Method
 

  1. Using a paella pan or large cast iron skillet, brown chorizo in olive oil. Once browned, remove from pan and set aside.
  2. Add chicken thighs to pan and brown until almost cooked through. Remove from pan and set aside with chorizo.
  3. Add sliced red pepper & onion and cook until onion is transparent. Add garlic and cook until fragrant.
  4. Add chicken broth and chicken bouillon and stir until bouillon is dissolved.
  5. Add chicken, chorizo, saffron, paprika, salt and red pepper flakes. Stir to combine.
  6. Cover pan and cook over medium-low heat for 15 minutes.
  7. Remove cover and place peas, shrimp and mussels on top of rice mixture. Cover again and cook for an additional 10 minutes or until rice is cooked through.
  8. To serve, top with chopped chives, parsley and a drizzle of olive oil.