Spanish Paella

Instructions

1. 1

   Steep saffron threads in 2 tablespoons of hot chicken stock and set aside.

2. 2

   Heat olive oil in a large paella pan or wide shallow skillet over medium-high heat.

3. 3

   Season chicken pieces with salt and pepper, then brown them in the oil for 5-6 minutes. Remove and set aside.

4. 4

   In the same oil, cook chorizo slices for 2-3 minutes until slightly crispy. Remove and set aside with chicken.

5. 5

   Add onion to the pan and sauté for 3-4 minutes until softened.

6. 6

   Add garlic and bell pepper strips, cook for another 2-3 minutes.

7. 7

   Stir in grated tomatoes and smoked paprika, cook until the mixture darkens and becomes paste-like, about 5 minutes.

8. 8

   Pour in the hot chicken stock and saffron mixture, bring to a simmer and season with salt.

9. 9

   Add the rice in a cross pattern across the pan, then gently shake the pan to distribute evenly. Do not stir from this point on.

10. 10

    Arrange chicken and chorizo on top of the rice, pushing them slightly into the liquid.

11. 11

    Simmer on medium heat for 20 minutes without stirring, rotating the pan occasionally for even cooking.

12. 12

    Add shrimp and mussels, pushing them gently into the rice. Scatter frozen peas over the top.

13. 13

    Continue cooking for another 10-15 minutes until rice is tender, liquid is absorbed, and you hear a slight crackling sound (the socarrat forming - this is the prized crispy, caramelized bottom layer of rice that develops when the paella cooks undisturbed against the hot pan).

14. 14

    Remove from heat and let rest for 5 minutes before serving.

15. 15

    Garnish with lemon wedges around the edge of the pan.