INGREDIENTS:
- 3 tablespoons grapeseed or olive oil
- 1 yellow onion, chopped
- 4 chicken thighs, chopped
- 3 cloves garlic, minced
- 1-1/2 cups arborio rice*
- 1 (28-ounce) can diced tomatoes
- ½ teaspoon ground turmeric
- Pinch saffron threads, optional
- 4 cups low-sodium chicken broth
- 1/2 teaspoon sea salt, to taste
- 1 bay leaf
- 1 pound raw shrimp, peeled and de-veined
- 1 pound chorizo links, sliced
- 1 pound mussels, scrubbed
INSTRUCTIONS:
- Heat the oil in a large paella pan (or wok or skillet) to medium-high. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes. (Note: you can also use a large wok, Dutch oven, or skillet if you don't have a paella pan).
- Add the chopped chicken thighs to the skillet with the onion, along with the minced garlic. Cook, stirring every couple of minutes until the chicken is browned, but not cooked through.
- Add the rice, diced tomatoes, turmeric, and saffron, and stir to combine, cooking about 2 minutes.
- Add the chicken broth, sea salt, and bay leaf, and bring to a full boil. Reduce the heat, cover, and simmer until much of the liquid has been absorbed, about 30 to 40 minutes.
- Remove the cover from the pan and arrange the raw shrimp and mussels in the paella mixture. Replace the cover and cook until shrimp has turned plump and pink and mussels have opened, about 15 to 20 minutes.
- Give the paella a big stir and taste for flavor. If necessary, continue cooking the paella if the rice isn't fully cooked. Add sea salt and seasonings to taste. Serve with freshly chopped parsley, lemon wedges and hot sauce.
Source: The Roasted Root
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