Serves: 6-8
Ingredients
-
6 bone-in, skin-on chicken thighs
-
8 oz chorizo, sliced
-
1 lb mussels, scrubbed and debearded
-
1 lb shrimp, peeled and deveined
-
Assorted vegetables (whatever’s on hand — think bell peppers, green beans, zucchini, peas)
-
2 tbsp olive oil
-
1 large onion, diced
-
4 cloves garlic, minced
-
2 cups Bomba or Arborio rice
-
1/2 tsp smoked paprika
-
Generous pinch saffron threads, bloomed in 1/4 cup warm water
-
1 quart chicken stock (warmed)
-
Salt & black pepper to taste
-
Lemon wedges, for serving
-
Fresh parsley, chopped (optional)
Instructions
-
Heat your grill to medium-high. In a large grill-safe paella pan or cast-iron skillet, drizzle in olive oil.
-
Sear chicken thighs skin-side down until golden brown. Add chorizo slices; cook until they start to render their fat.
-
Stir in onion, garlic, and veggies. Cook until softened and lightly charred.
-
Add rice, smoked paprika, and saffron (with its soaking liquid). Stir to coat grains in the flavorful oils.
-
Slowly pour in the warm stock. Do not stir again — let the rice absorb the liquid undisturbed to form that classic paella crust (socarrat).
-
Arrange shrimp and mussels on top. Cover grill and cook until mussels open and shrimp are pink, about 10-12 minutes.
-
Remove from heat, cover with foil, and let rest 5 minutes.
Serving suggestion
Sprinkle with fresh parsley, squeeze over lemon juice, and pour a glass of white wine — its bright, fresh character is a perfect match for this smoky, rich paella!
