Classic Spanish Paella

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Ingredients

• 2 cups Bomba rice
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1/2 lb chorizo, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tomatoes, diced
• 1 cup green peas
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Steps

1. In a small bowl, combine the saffron with 1/4 cup of hot water and let it steep.
2. Heat olive oil in a large paella pan or wide skillet over medium heat. Add the chorizo and sauté until browned.
3. Add the chopped onion, garlic, and red bell pepper, cooking until softened.
4. Stir in the diced tomatoes, smoked paprika, salt, and pepper, and cook for another 2-3 minutes.
5. Add the Bomba rice and stir well to coat the grains.
6. Pour in the chicken broth and saffron mixture, stirring to combine. Bring to a boil.
7. Reduce the heat to low and let it simmer for about 15 minutes, without stirring.
8. Add the shrimp and mussels, tucking them into the rice. Sprinkle the green peas on top.
9. Cover and cook for an additional 10 minutes until the seafood is cooked and the rice is tender.
10. Remove from heat and let it sit for 5 minutes before serving.
11. Garnish with fresh parsley and serve with lemon wedges.