Authentic Spanish Seafood Chicken Paella Recipe - Seafood Portal

Ingredients

• 1/2 cup (120 ml) Good quality extra virgin olive oil
• 5 lbs (680 g) Chicken Thighs, bone-in, skinless, cut into 1.5-inch pieces
• 4 oz (115 g) Spanish Chorizo, diced into small cubes
• 1 large (150 g) Yellow Onion, finely diced
• 1 large (150 g) Red Bell Pepper, diced
• 4 cloves Garlic, minced
• 2 Tbsp (30 ml) Tomato Paste
• 1 Tbsp (15 ml) Sweet Smoked Paprika (Pimentón)
• 1 tsp (about 0.5g) Saffron Threads, crushed slightly
• 2 cups (400 g) Bomba or Calasparra Rice
• 1/2 cup (120 ml) Dry White Wine (optional)
• 6 cups (1.4 Litres) Chicken or Seafood Stock (low sodium), warmed
• 1 cup (150 g) Frozen Peas
• 1 lb (450 g) Large Shrimp (deveined)
• 1 lb (450 g) Mussels or Clams, scrubbed clean
• 1 Fresh Lemon, cut into wedges
• 2 Tbsp Fresh Parsley, chopped