About the Recipe
Ingredients
1/2 c. extra-virgin olive oil
1 lb. Spanish chorizo, cut into 1" pieces
1 lb. chicken thighs
1 large diced onion
1 large diced bell pepper
1/4 cup diced asparagus
Kosher salt
3 cloves garlic, crushed
4 tbsp. smoked paprika
2 tsp. saffron threads
6 cups water
2 c. (400 g.) Bomba rice or Arborio rice
1 lb. large shrimp, peeled, deveined
1/2 pound mussels
Lemon wedges, for serving
Preparation
Begin by placing warm water in a container that holds 4 to 6 cups of water and add the saffron threads and set to one side. In a large, shallow skillet (at least 13") on your largest burner, heat oil over medium-high heat until shimmering. Cook chorizo, garlic and onions stirring occasionally, until lightly browned, about 1 minute. While that cooks, season chicken with paprika and salt and then place skin down in pan until skin gets crispy and brown. Remove chicken and place on plate. Add rice to the skillet and fry for a few minuets stirring to make sure it cooks evenly and golden, mixing well with ingredients. Add chicken back to skillet with skin side up and then pour into skillet, making sure not to cover the chicken thighs. Add shrimp and mussels to skillet, making sure that they are evenly distributed. Cover with lid or aluminum foil for 15 minutes and let cook, then remove and let cook for another 15 minutes or until liquid evaporates and a crust is formed below the rice. Remove from heat and let rest for 5-10 minutes before serving. Serve with lemon wedges.
Enjoy!