Ingredients:

  • 1 ½ cups (300 g) bomba rice
  • 4 cups (1 L) chicken or seafood broth
  • ½ cup (120 ml) dry white wine
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup (150 g) green peas (fresh or frozen)
  • 10-12 medium shrimp, peeled and deveined
  • 1 cup (150 g) mussels, cleaned
  • 1 cup (150 g) chicken thighs, diced
  • ¼ cup (60 ml) olive oil
  • 1 tsp smoked paprika
  • ½ tsp saffron threads
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Gather and measure all ingredients. Soak saffron in a few tablespoons of broth for 5-10 minutes.
  2. Heat olive oil in the paella pan over medium heat. Add chopped onion and diced bell pepper. Sauté until softened, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
  3. Add diced chicken thighs to the pan. Season with salt and pepper. Cook until browned on all sides, about 6-8 minutes.
  4. Stir in bomba rice, smoked paprika, and soaked saffron. Cook for 2-3 minutes until the rice is well-coated with the oil and flavors.
  5. Pour in the broth and white wine. Bring to a boil, then reduce heat to a simmer.
  6. Gently place shrimp and mussels on top of the rice. Press them slightly into the broth. Cook without stirring for about 15-20 minutes, or until rice is tender and liquid is absorbed.
  7. If needed, cover with foil and let the paella steam for an additional 5 minutes. Check for doneness; the rice should be firm yet tender.
  8. Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.