Paella With Chicken, Shrimp, And Mussels

Let's Cook

1. Step 1.

   Combine ¼ cup water and ½ teaspoon saffron threads in a small bowl; let infuse for a few minutes.

2. Step 2.

   While the saffron infuses, rinse 1¾ cups arborio rice under cold water until the water runs clear. Set aside.

3. Step 3.

   Inspect 16 debearded mussels or steamer clams; discard any with broken shells or that do not close when tapped. Set aside.

4. Step 4.

   Heat 3 tablespoons of the olive oil in a 12-inch paella pan, skillet, or ovenproof casserole over medium-high heat. Add 6 to 8 bone-in, skin-on chicken thighs (excess fat trimmed) and cook, turning frequently, for 5 minutes, until crisp and golden. Transfer chicken to a large bowl.

5. Step 5.

   Add 5 ounces chorizo sausage (casings removed, cut into ¼-inch slices) to the pan and cook, stirring, for 1 minute, until beginning to crisp. Transfer chorizo to the bowl with the chicken.

6. Step 6.

   Heat the remaining 3 tablespoons olive oil in the pan. Add 2 large chopped yellow onions and cook, stirring frequently, for 2 minutes. Add 4 large crushed garlic cloves and 1 teaspoon paprika; cook, stirring, for another 3 minutes, until onions are soft but not browned.

7. Step 7.

   Add the rinsed rice and 3½ ounces chopped green beans (or ¾ cup frozen peas) to the pan; stir to coat with oil. Return the chicken, chorizo, and any accumulated juices to the pan.

8. Step 8.

   Stir in 5 cups fish, chicken, or vegetable stock, the saffron mixture (including soaking liquid), 1 teaspoon kosher salt, and freshly ground black pepper to taste. Bring to a boil, stirring constantly.

9. Step 9.

   Reduce heat to low and simmer, uncovered and without stirring, for 15 minutes, until the rice is almost tender and most of the liquid has been absorbed.

10. Step 10.

    Arrange 16 raw shrimp (peeled, tails on), the mussels, and 1 chopped red bell pepper evenly on top of the rice. Cover the pan and simmer, without stirring, for an additional 5 minutes, until shrimp turn pink and mussels open. Discard any mussels that remain closed.

11. Step 11.

    Taste and adjust seasoning if necessary. Sprinkle with chopped fresh parsley and serve immediately.