Paella

Ingredients

• <ul><li>2 tablespoons olive oil</li><li>1 onion, diced</li><li>2 cloves garlic, minced</li><li>1 red bell pepper, sliced</li><li>1 green bell pepper, sliced</li><li>2 tomatoes, diced</li><li>1 cup Arborio or Bomba rice</li><li>1 teaspoon smoked paprika</li><li>1/2 teaspoon saffron threads</li><li>4 cups chicken or vegetable broth</li><li>1 pound chicken thighs, cut into small pieces</li><li>1/2 pound shrimp, peeled and deveined</li><li>1/2 pound mussels, cleaned and debearded</li><li>Salt and pepper to taste</li><li>Lemon wedges, for serving</li></ul><p><br></p>

Steps

1. <ol><li>In a paella pan or large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.</li><li>Add the bell peppers and tomatoes to the pan and cook for a few minutes until they soften.</li><li>Stir in the rice, smoked paprika, and saffron, coating the rice with the spices.</li><li>Pour in the broth and bring it to a simmer. Add the chicken and cook for about 10 minutes.</li><li>Add the shrimp and mussels, distributing them evenly throughout the pan. Season with salt and pepper.</li><li>Cover the pan and simmer for another 10-15 minutes, or until the rice is cooked and the seafood is fully cooked and the mussels have opened.</li><li>Remove from heat and let it rest for a few minutes. Serve with lemon wedges on the side.</li></ol><p><br></p>