Paella

Ingredients

• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads
• 1/2 teaspoon ground turmeric
• 3 cups chicken or vegetable broth
• 2 cups short- or medium-grain rice
• Salt and freshly ground black pepper, to taste
• 1/2 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1/2 pound chorizo sausage, diced
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, scrubbed and debearded
• 1/2 cup frozen peas, thawed
• 1 lemon, cut into wedges, for serving

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the bell pepper and cook for an additional 3 minutes.
2. Add the paprika, cumin, oregano, saffron, and turmeric and cook for an additional minute.
3. Add the broth and bring to a boil. Add the rice and season with salt and pepper. Reduce the heat to low, cover, and simmer for 20 minutes.
4. Uncover and add the chicken, chorizo, shrimp, and mussels. Cover and cook for an additional 10 minutes.
5. Uncover and add the peas. Cover and cook for an additional 5 minutes.
6. Serve with lemon wedges.

Interesting Facts

• Paella originated in Valencia, Spain, and is thought to have been created in the mid-19th century.
• Paella is traditionally cooked in a large, shallow pan over an open fire.
• The name “paella” comes from the Spanish word for “pan”.
• Paella is a popular dish in Spain and is often served at festivals and celebrations.