Paella

Preparing the Base

Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat.

Add the finely chopped onion and cook until it becomes soft and translucent.

Stir in the minced garlic, chopped red and green bell peppers, and diced tomatoes. Cook until the vegetables are softened.

Add the smoked paprika, saffron threads, salt, and black pepper. Stir to combine.

Cooking the Protein

Add the chicken thighs and chorizo sausage to the pan. Cook until the chicken is browned on all sides and the chorizo releases its fat.

Push the meat and vegetables to the sides of the pan, creating a well in the center.

Adding the Rice

Pour the rice into the well and stir to coat it with the oil and spices.

Cook the rice for about 2 minutes, allowing it to lightly toast.

Adding the Liquid

Pour in the chicken or seafood broth and the dry white wine.

Stir everything together, ensuring the rice is evenly distributed in the pan.

Cooking the Paella

Bring the mixture to a boil, then reduce the heat to medium-low.

Arrange the shrimp, mussels, and clams on top of the rice.

Add the peas if using.

Simmer the paella without stirring for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. If the liquid evaporates too quickly, add a bit more broth as needed.

Final Touches

Once the rice is cooked and the seafood is done, remove the pan from heat.

Cover the pan with a clean kitchen towel and let it rest for about 5 minutes.

Serving

Garnish the paella with chopped fresh parsley and lemon wedges.