Seafood Paella

Ingredients

Chicken broth 1200 ml

Medium-grain rice 400 g

Mussels 30

Shrimp 12

Squid rings 450 g

Chicken breast 450 g

Smoked bacon 100 g

Chorizo sausage 175 g

Dry white wine 150 ml

Olive oil 4 tbsp

Onion 1

Garlic 3 cloves

Thyme 2 sprigs

Ground red pepper 1 pinch

Bell pepper 2

Bay leaves 2

Paprika 2 tsp

Tomato 6

Parsley 6 tbsp

Lemon 1

Saffron 1 pinch

To make paella you will need A large frying pan with shallow sides, a flat bottom, and two handles is called a paella, hence the name of the dish. If you don't have a paella pan, any thick-sided frying pan will do, as long as it has a wide bottom—the thinner the rice layer (maximum 2 cm), the more flavorful and juicy the dish will be.

Pour the broth into the pan, add a pinch of saffron, and bring to a boil. Place the mussels in the pan with the wine and cover. Cook over high heat for 2-3 minutes. Remove the mussels from the pan, reserving the cooking liquid.

Cut the chicken into pieces and fry until golden brown in olive oil. Transfer the chicken to a separate plate. Fry the chorizo in the same oil for 4-5 minutes, then add it to the chicken. 

Add the onion, garlic, thyme, chili, and peppers to the pan and cook until soft, about 5 minutes. Add the rice, bay leaf, and paprika, stirring occasionally for 2 minutes. Pour in the mussel cooking liquid, broth, chicken, and chorizo.

Preheat the oven to 150ºC (300ºF) and place the paella in the pan. Let it cook for 15-20 minutes, until the rice is cooked. Add the mussels, oil, tomatoes, and spices, and cook for another 5 minutes.

In a well-heated frying pan with olive oil, fry the shrimp for 2-3 minutes. Add the squid rings and cook for another minute. Arrange the shrimp and squid on top of the paella, garnishing the dish with fresh lemon wedges.

Enjoy!