Mixed Paella (Meat and Seafood)

Heat 0.25 cup of olive oil in a large paella pan over medium-high heat.

Sear the 0.5 lb chicken thighs until browned, then remove from the pan.

Add the 4 oz chorizo slices and cook until rendered. Add minced garlic and cook until fragrant.

Stir in the 1 cup diced tomatoes, 1 tsp paprika, and 0.5 tsp saffron. Cook for 2 minutes minutes.

2 min

Return the chicken to the pan. Add the 2 cups arborio rice and stir to coat.

Pour in the 4 cups chicken broth and 1 tsp salt and 0.5 tsp black pepper. Bring to a boil, then reduce heat to a simmer.

Arrange the 0.25 lb shrimp, 0.5 lb mussels, and 0.5 lb clams on top of the rice. Add the 1 cup green peas.

Cover and simmer for 15 minutes minutes, or until rice is cooked and seafood is done.

15 min

Let the paella rest for 5 minutes minutes before serving with 6 piece lemon wedges.

5 min