This seafood Paella is the impressive dinner that's actually SO easy.
- 2 links cured chorizo, sliced into rounds
- 2 medium chicken breasts, cut into 1" pieces
- Kosher salt
- ½ large onion, chopped
- 1 red bell pepper, chopped
- Pinch saffron threads
- 3 cloves garlic, minced
- ¼ c. dry white wine
- 1 c. Arborio rice
- ⅔ c. canned diced tomatoes
- 2 tsp. smoked paprika
- 1½ c. chicken broth
- 12 mussels, cleaned and debearded
- ¼ lb. shrimp, peeled and deveined
- Freshly chopped parsley, for garnish
- Lemon wedges, for serving
- Heat a large 10-12" skillet over medium heat. Add chorizo and cook until crisp, then remove from skillet. If needed, add 1 tablespoon olive oil to skillet. Add chicken and cook until it is tender and no longer pink, 6 to 8 minutes. Season with salt and remove from pan.
- Add more olive oil if needed, then add onions and peppers and cook until tender, 6 minutes.
- Meanwhile, in a small bowl, combine saffron with 1 tablespoon warm water. Add garlic to skillet and cook until fragrant, 1 minute more.
- Add white wine and deglaze pan, scraping up any browned bits with a wooden spoon. When wine has evaporated, add rice, tomatoes, and paprika and season with salt and pepper. Stirring occasionally, let rice toast in skillet for 2 to 3 minutes, until spices are fragrant and rice is just starting to brown.
- Add chicken broth and saffron (with water). Stir in cooked chorizo and chicken, bring to a simmer, and cover. Cook 12 to 15 minutes, or until almost all liquid has been absorbed by the rice.
- Turn down heat and arrange shrimp and muscles on top of rice. Cover and cook 1 to 5 minutes more, until muscles have opened up and shrimp are cooked through. Garnish with parsley and serve with lemon wedges.