Spanish Paella | Recipe Cart | Recipe Cart

Ingredients

• 5 tablespoons extra-virgin olive oil
• 12 ounces smoked chorizo, sliced ½-inch thick on the bias (see note)
• 1 medium yellow onion, finely chopped
• 1 small red bell pepper, finely diced
• 3 large cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 1½ cups Bomba rice or other Spanish paella rice (see note)
• 3½ cups chicken broth
• 1 cup bottled clam juice
• Generous pinch saffron threads, about ⅛ teaspoon crumbled (see note)
• 1 bay leaf
• Salt
• Freshly ground pepper
• ½ cup frozen peas, thawed
• 1 tablespoon chopped fresh thyme
• 1 pound large (31/35) shrimp, peeled and deveined
• ⅓ cup white wine
• 1 pound mussels, scrubbed and debearded (see note)