Ingredients:

  • 2 cups (400g) Arroz Bomba rice
  • 4 cups (960ml) chicken or seafood broth, warm
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, diced
  • 1 bell pepper, diced (red or green)
  • 1 cup (150g) green peas (fresh or frozen)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads
  • 1/4 cup (60ml) olive oil
  • Salt and black pepper, to taste
  • 1 cup (200g) shrimp, peeled and deveined
  • 1 cup (200g) calamari, sliced
  • 1 cup (150g) boneless chicken thigh, diced
  • Lemon wedges, for serving
  • Fresh parsley, chopped

Instructions:

  1. Heat broth in a pot and keep warm on low heat.
  2. In a paella pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  3. Stir in diced tomato and bell pepper; cook for 2-3 minutes.
  4. Add Arroz Bomba rice; stir to coat in oil and toast for 1-2 minutes.
  5. Sprinkle in smoked paprika and saffron; pour in warm broth. Bring to a boil, then reduce to a simmer. Do not stir after this point!
  6. Distribute shrimp, calamari, and chicken atop the rice; cover and cook for 15-20 minutes until rice absorbs the broth.
  7. Increase heat for the last 2-3 minutes to form a crispy layer on the bottom; listen for a crackling sound.
  8. Remove from heat, cover, and let rest for 5 minutes. Garnish with lemon and parsley. Serve directly from the pan.