Classic Spanish Paella

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  4 Tomato(492g)
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  0.5 cup Wine, White, Dry
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  10 Mussels(160g)
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  8 oz Calamari (Squid)
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  3.8 cup Low Sodium Chicken Broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  2 cup Rice, Jasmine, White, Dry
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  0.5 cup Peas, Sweet, Frozen
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  1 tsp Saffron, Dried
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  1 tsp Paprika, Ground
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  21 oz Shrimp
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  2 tbsp Parsley, Fresh
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  1 tbsp Bell Pepper

Instructions

1. 1Heat olive oil in a large paella pan or skillet over medium heat. Add the diced onion, minced garlic, and diced bell pepper; cook 3–4 minutes, stirring occasionally, until the onion becomes translucent.
2. 2Push the vegetables to the sides and add the chicken thighs to the center of the pan. Cook 6–8 minutes over medium-high heat, turning occasionally, until golden brown on all sides. Add the diced tomato, salt, and pepper; cook 5 minutes until the tomatoes release their liquid and begin to form a sauce.
3. 3Pour in the white wine and scrape up any browned bits from the pan bottom. Add the mussels and calamari; cook 4–5 minutes over medium-high heat until the wine reduces by half and the mussels begin to open.
4. 4Pour in the chicken broth, then add the jasmine rice, frozen peas, saffron, paprika, garlic powder, and onion powder. Stir until well combined, then bring to a boil over medium-high heat.
5. 5Reduce heat to medium-low, cover the pan, and cook 15–18 minutes, stirring occasionally to prevent sticking, until the rice is nearly tender and most liquid is absorbed.
6. 6Nestle the raw shrimp into the rice, cover again, and cook 4–5 minutes over medium heat until the shrimp turn opaque and the rice is fully tender with a slight crust on the bottom.
7. 7Remove from heat. Sprinkle with fresh parsley and arrange bell pepper strips on top. Drizzle lightly with olive oil.
8. 8Divide the paella evenly into 6 shallow bowls or plates while hot, ensuring each serving contains protein, rice, and broth.