Paella Catalana

Ingredients - Serves 4

• Lemon wedges - For serving
• Mussels - 1 pound, cleaned and debearded
• Shrimp - 1 pound, peeled and deveined
• Green peas - 1 cup
• Tomatoes - 2, diced
• Chicken broth - 3 cups
• Saffron threads - 1/2 teaspoon
• Short-grain rice - 1 1/2 cups
• Garlic - 4 cloves, minced
• Onion - 1, chopped
• Spanish chorizo - 1/2 pound, sliced
• Chicken thighs - 4, bone-in and skin-on
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chicken thighs and chorizo and cook until browned, about 10 minutes.
3. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
4. Add the rice and saffron and stir to coat the rice in the oil.
5. Add the chicken broth, tomatoes, and peas and bring to a simmer.
6. Cook, without stirring, until the rice is almost tender, about 15 minutes.
7. Add the shrimp and mussels and cook until the shrimp is pink and the mussels have opened, about 5 minutes.
8. Serve the paella with lemon wedges on the side.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 600
• Fat: 20g
• Carbs: 80g
• Protein: 40g
• Sodium: 1500mg
• Sugar: 5g