Name: Next Level Paella Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 cups of short-grain rice; 4 cups of chicken or seafood broth; 1 lb of chicken thighs, bone-in and skin-on; 1 lb of shrimp, peeled and deveined; 1 lb of mussels, cleaned and debearded; 1 lb of chorizo sausage, sliced; 1 onion, diced; 4 cloves of garlic, minced; 1 red bell pepper, diced; 1 tomato, diced; 1 teaspoon of paprika; 1 teaspoon of saffron threads; 1/4 cup of olive oil; Salt and pepper to taste; Lemon wedges, for serving; Fresh parsley, chopped, for garnish

How To Make Next Level Paella

Where do you even begin with seafood? You might find yourself overwhelmed by the vast selection of seafood dishes to choose from, but fret not! Our seafood recipes are here to help you out!

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

2 cups of short-grain rice
4 cups of chicken or seafood broth
1 lb of chicken thighs, bone-in and skin-on
1 lb of shrimp, peeled and deveined
1 lb of mussels, cleaned and debearded
1 lb of chorizo sausage, sliced
1 onion, diced
4 cloves of garlic, minced
1 red bell pepper, diced
1 tomato, diced
1 teaspoon of paprika
1 teaspoon of saffron threads
1/4 cup of olive oil
Salt and pepper to taste
Lemon wedges, for serving
Fresh parsley, chopped, for garnish

Instructions

Heat the olive oil in a large paella pan or a wide shallow skillet over medium heat. Add the chicken thighs and cook until golden brown on both sides. Remove and set aside.
In the same pan, add the diced onion, minced garlic, and diced red bell pepper. Cook until softened and fragrant.
Add the sliced chorizo sausage and cook until it releases its oils and becomes slightly crispy.
Stir in the diced tomato, paprika, and saffron threads. Cook for another 2 minutes.
Add the short-grain rice to the pan and cook for 2 minutes, stirring constantly to coat the rice with the flavorful oils.
Pour in the chicken or seafood broth and bring to a simmer. Arrange the cooked chicken thighs on top of the rice.
Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 15 minutes.
After 15 minutes, remove the lid and gently stir the rice. Arrange the shrimp and mussels on top of the rice, pushing them slightly into the rice mixture.
Cover the pan again and cook for an additional 10-15 minutes, or until the rice is cooked through and the seafood is fully cooked and shells have opened.
Remove from heat and let sit, covered, for 5 minutes.
Garnish with chopped parsley and serve hot with lemon wedges on the side.