A cornerstone of Spanish cuisine, Paella is a tantalizing mix of flavors and textures, bringing together succulent seafood, tender meats, and an array of fresh vegetables, all simmered to perfection in a fragrant saffron-infused rice. Originating from Valencia, this dish is a festive symphony of colors and aromas, often shared among friends and family, making it not just a meal but a celebration of togetherness.

Ingredients:

• ¼ cup of extra virgin olive oil
• 1 diced onion
• 1 diced bell pepper
• 4 cloves of garlic
• 3 Roma tomatoes, finely diced
• Bay leaf
• 1 teaspoon of paprika
• 1 pinch of saffron threads (optional)
• Salt and pepper to taste
• ¼ cup of white wine
• 4 boneless, skinless, chicken thighs, cut into pieces
• ¼ cup of fresh chopped parsley
• 2 cups of Spanish rice (recommend Bomba or Calasparra rice for the most authentic taste)
• 5 cups of chicken broth
• ½ cup of frozen peas
• ½ pound (or more if preferred) jumbo shrimp or prawns, peeled, tail-on
• ½ pound of mussels, cleaned with beards off
• 8 ounces calamari rings
• Lemons for garnish

Instructions:

• Add olive oil to the skillet over medium heat
• Add garlic, peppers, and onion, and cook until onion is translucent
• Add chopped tomato, saffron, paprika, bay leaf, and salt and pepper. Stir and cook for about five minutes
• Add white wine and cook for 10 minutes, add salt if needed
• Add chicken and fresh chopped parsley and rice and cook for one minute
• Pour broth all around the pan
• Bring back to a boil. Reduce your heat to medium-low
• Cook for about 18 minutes uncovered then place all seafood into the mixture and sprinkle peas on top and continue to cook for about five more minutes
• Wait for most of the liquid to be absorbed and the rice at the top to be almost tender
• Remove pan from heat and cover with lid or foil and allow to rest for 10 minutes
• Garnish with lemon and fresh parsley