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Spanish seafood paella, saffron rice with shrimp, mussels and chorizo cooked in one pan. Serves 4.
In a wide 34 cm paella pan or frying pan, brown the sliced 120 g chorizo and the 250 g diced chicken in the olive oil over medium heat for 6-8 minutes, then add the onion, garlic and sliced pepper for 5 minutes.
Stir in the grated tomato and the smoked paprika and cook for 3-4 minutes until jammy and deep red.
Add the 2 cups bomba rice and stir for 1 minute, then pour in the 900 ml hot stock with the saffron and the 5 g salt. Spread it flat and do not stir again.
Simmer over medium-low heat for 18-20 minutes, until the rice is nearly done, then nestle in the shrimp, mussels and peas for the last 6-8 minutes, until the mussels open and the shrimp turns pink.
Turn off the heat, cover loosely and rest for 5 minutes, then serve with parsley and lemon wedges.
