Name: Spanish Paella
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1-2 tbsp Olive oil; 7 oz Chorizo, sliced 1/2 cm (1/5-inch) thick (about 200g / 2 pieces); 6 oz Squid, cut into 7mm (1/4-inch) thick rings (about 200g); 1 Onion, diced (brown, white, or yellow); 3 clove Garlic, minced; 1 Red bell pepper, diced; 1 1/2 cup Paella rice, such as Bomba, Valencia, or Calasparra; 2 Tomatoes, juicy and ripe, peeled and diced (or 3/4 cup canned crushed tomatoes); 10 oz Chicken thigh fillets, cut into 1.5-inch (3.5cm) pieces (about 300g); 3 1/2 cup Chicken broth, not low sodium (or homemade seafood broth); 1 tsp Saffron threads, or 1/4 tsp ground saffron; 1 cup Frozen peas; 12-16 Prawns, medium or large, whole with shell on; 12 Mussels, large, cleaned; Fresh parsley, chopped, for garnish; 2 Lemons, cut into wedges, for serving

Method

12 steps. Tap one to mark it done.

In a large skillet or 30cm (10-inch) paella pan, warm 1 tbsp of olive oil over high heat. Cook the chorizo for about 3 minutes, turning to brown both sides. Use a slotted spoon to transfer the sausage to a bowl, leaving the fat behind.
Drop the squid into the hot pan, cooking the rings for 45 seconds per side before removing them from the heat.
Pour the rest of the olive oil into the pan if it looks dry. Sauté the onion and garlic for 2 minutes. Toss in the red bell pepper and cook for an additional minute.
Sauté the chicken thigh fillets for 2 minutes until they get a bit of color but are still uncooked in the middle.
Pour in the paella rice and stir thoroughly to coat all the grains in the fat.
Return three-quarters of the chorizo to the pan, keeping 1/4 for garnish. Pour in the chicken broth, then add the tomatoes and saffron. Mix everything together.
Allow the liquid to boil, then lower the heat to maintain a gentle simmer. Leave it to cook undisturbed for 10 minutes without any stirring. By this time, some rice grains should start showing on top, though a good amount of liquid should remain.
Sprinkle the frozen peas across the surface, then press the prawns and mussels down into the rice mixture so they are partly buried.
Continue cooking for 8 minutes, flipping the prawns midway through if needed, until the prawns turn opaque, the mussels open up, and the liquid is mostly absorbed but not completely dry. Throw away any mussels that remain closed. Take the pan off the heat.
Check the texture of the rice; it should be al dente but fully cooked. If the grains are still hard, pour in a little hot water and simmer for another 1 to 2 minutes.
Distribute the prepared squid and the remaining 1/4 of the chorizo over the surface so the remaining heat warms them. Place a lid on top and let the dish sit for 5 minutes to let the rice soak up any leftover moisture.
Garnish with fresh parsley and arrange lemon wedges on top. Bring the pan straight to the table to serve, mixing the shellfish, meat, and rice together before plating.