Classic Spanish Paella

Ingredients

• 2⅔ tbsp olive oil
• 1⅓ large onion, chopped
• 8 large cloves garlic, finely chopped
• 1⅓ small red bell pepper, diced into small pieces
• 5⅓ large boneless, skinless chicken thigh fillets, cut into bite-sized pieces
• 5⅓ large tomatoes, chopped
• ⅔ cup dry white wine (Sauvignon Blanc or Pinot Gris), optional
• Salt and pepper to taste
• 13-16 mussels, scraped and cleaned properly
• 10⅔ oz calamari rings
• 5 cups low-sodium chicken broth or stock
• 2⅔ cups medium-grain or jasmine rice
• ⅔ cup frozen peas
• 1⅓ tsp saffron powder or saffron threads
• 1⅓ tsp paprika (sweet or smoked)
• ⅔ tsp garlic powder
• ⅔ tsp onion powder
• 28 oz shrimp
• 2⅔ tbsp fresh flat-leaf parsley, chopped
• Fire-roasted bell pepper strips, for serving

Instructions

1. Heat oil in a large non-stick pan, well-seasoned skillet, or paella pan over medium heat. Fry onion, garlic, and bell pepper together until onion is transparent, about 3 minutes.
2. Sauté chicken until golden on all sides. Add the chopped tomatoes, salt, and pepper to taste. Cook for 5 minutes until they release liquid and begin to create a sauce.
3. Add the wine, mussels, and calamari rings. Allow to cook for a further 5 minutes, letting the wine evaporate to half the quantity. Pour in the stock, rice, peas, and saffron. Mix all ingredients until well combined.
4. Bring to a boil, then reduce the heat and cover to allow most of the liquid to absorb into the rice, stirring occasionally to prevent sticking. Cook until the rice is almost cooked through.
5. Add the shrimp, mixing them through the rice, and cover again to allow the shrimp and rice to cook completely.
6. Once cooked, sprinkle with parsley. Place fire-roasted bell pepper strips over the top of the paella for enhanced flavor. Drizzle with a small amount of olive oil before serving.