Ingredients

The following ingredients have 8 Servings
  • 5 cups low-sodium chicken or vegetable broth, divided
  • 1/2 teaspoon saffron threads (about 1 pinch), crushed
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound boneless, skinless chicken thighs, cut into (1-inch) pieces
  • 12 medium shell-on shrimp
  • 1 (6.0-ounce) link dry Spanish chorizo, thinly sliced
  • 1 tablespoon pimentón (smoked paprika)
  • 4 bay leaves
  • 4 cloves garlic, finely chopped
  • 2 tomatoes, cored and finely chopped
  • 1 yellow onion, finely chopped
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cups paella rice, such as Valencia
  • 1 (14.0-ounce) can artichoke hearts, drained and halved
  • 2 large roasted red peppers (from a jar), drained and sliced
  • 1 dozen mussels, scrubbed and debearded

Instruction

  • Heat 1/2 cup of the broth in a pot until simmering, add saffron and set aside for 10 minutes.
  • Meanwhile, heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat.
  • Add chicken, shrimp and chorizo, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
  • Transfer shrimp to a large plate and set aside, leaving chicken and chorizo in the pan.
  • Add pimentón, bay leaves, garlic, tomatoes, onion, salt and pepper, and cook, stirring often until thickened and fragrant, about 10 minutes.
  • Add saffron broth and remaining 4 1/2 cups chicken broth; bring to a boil.
  • Add rice and stir very gently to distribute. Top with artichokes and peppers, and cook without stirring, until most of the liquid is absorbed, 15 to 18 minutes.
  • Reduce heat to medium-low, add reserved shrimp and mussels, tucking them down into the rice, and cook again without stirring, until mussels have opened and rice is just tender, 5 to 7 minutes more. (Discard any mussels that don’t open.)
  • Set aside off of the heat to let rest for 10 minutes, and then serve.