Spanish Seafood Paella | Fresh Seafood Recipes | CT

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 6 garlic cloves, minced
• 2 cups arborio rice or bomba rice
• 1/4 teaspoon saffron threads (soaked in 1/4 cup warm water)
• 1 teaspoon smoked paprika
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup dry white wine
• 4 cups chicken broth
• 1 pound skinless chicken thighs, cut into bite-sized pieces
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels
• 1/2 pound chorizo sausage, ground or sliced
• 1/2 cup frozen peas (optional)
• 1 lemon, sliced into wedges for serving
• Fresh parsley, chopped for garnish