Spanish Seafood Paella

Ingredients:

• 2 cups rice
• 1 lb chicken thighs, bone-in, skin-on
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb mussels, cleaned and debearded
• 1/2 lb clams, scrubbed and cleaned
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, grated
• 1/2 cup green beans, chopped into 1-inch pieces
• 1 teaspoon saffron threads, soaked in warm water
• 1 teaspoon smoked paprika
• 1 lemon, cut into wedges
• 4 cups chicken broth
• 1/4 cup flat-leaf parsley, chopped
• Olive oil for cooking
• Salt and pepper to taste

Instructions:

1. Season the chicken with salt, pepper, and smoked paprika. Soak saffron threads in warm water. Clean and devein shrimp, scrub mussels, and clean clams.
2. In a large paella pan or wide skillet, heat olive oil over medium-high heat.
3. Brown chicken pieces until golden on all sides. Remove and set aside.
4. In the same pan, sauté onions, garlic, and red bell pepper until softened. Stir in rice, cooking for 2-3 minutes until rice is well-coated and slightly toasted.
5. Pour in chicken broth, grated tomato, saffron with water, and smoked paprika. Stir to combine. Nestle the seared chicken back into the rice mixture. Arrange shrimp, mussels, clams, and green beans evenly.
6. Reduce heat to medium-low and let the paella simmer for about 20-25 minutes or until rice is cooked, and the liquid is absorbed. Once cooked, remove from heat, cover with a kitchen towel, and let it rest for 5 minutes. This allows the flavors to meld.
7. Garnish with lemon wedges and chopped parsley before serving.

Pro Tips:

• Use a paella pan for even cooking and the traditional presentation.
• Add the seafood towards the end to prevent overcooking.
• Use high-quality saffron for authentic flavor.