Ingredients

• Olive oil - 2 tablespoons
• Chicken thighs - 500g, bone-in
• Chorizo - 150g, sliced
• Onion - 1, chopped
• Garlic cloves - 3, minced
• Red bell pepper - 1, sliced
• Tomatoes - 2, grated
• Saffron threads - ½ teaspoon
• Paprika - 1 teaspoon
• Short-grain rice - 2 cups
• Chicken stock - 4 cups
• Mussels - 200g, cleaned
• Prawns - 200g, peeled
• Peas - 100g
• Lemon - 1, cut into wedges
• Salt - to taste
• Black pepper - to taste

Instructions

1. 1.

   Heat olive oil in a large paella pan over medium heat.

2. 2.

   Season chicken thighs with salt and pepper, then brown in the pan. Remove and set aside.

3. 3.

   In the same pan, sauté chorizo until crispy, then add onion and garlic, cooking until soft.

4. 4.

   Stir in red bell pepper and grated tomatoes, cooking until the mixture thickens.

5. 5.

   Add saffron threads and paprika, stirring to combine.

6. 6.

   Add rice and toast slightly, ensuring each grain is coated with the mixture.

7. 7.

   Pour in chicken stock and bring to a simmer.

8. 8.

   Return chicken to the pan, arranging evenly.

9. 9.

   Cook for 15 minutes, then add mussels, prawns, and peas.

10. 10.

    Continue cooking until the seafood is cooked through and the rice is tender, about 10 minutes.

11. 11.

    Remove from heat and let rest for 5 minutes.

12. 12.

    Serve with lemon wedges on the side.

Nutritional Facts