Ingredients:
- 1 lb boneless chicken thighs
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned and debearded
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup of short-grain rice
- 3 cups of chicken stock
- 1 tsp of smoked paprika
- ½ tsp saffron threads
- 3 tbsps olive oil
- sea salt and black pepper, to taste
Instructions:
- Preheat your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add 1 tbsp olive oil and brown the chicken until cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add another tbsp olive oil and sauté the onion, garlic, and bell peppers until soft, about 5-7 minutes. Add the smoked paprika and saffron threads and stir to combine.
- Add the rice to the pan and stir to coat with the vegetable mixture. Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the rice is cooked through and the liquid is absorbed.
- Meanwhile, in your SENSARTE Nonstick Sauté Pan, add a tbsp olive oil and sauté the shrimp until pink and cooked through, about 3-4 minutes per side. Remove the shrimp from the pan and set aside. Add the mussels to the same pan and sauté for about 3-4 minutes until they open up. Discard any unopened mussels.
- Once the rice is cooked, add the chicken, shrimp, and mussels to the pan and stir gently to combine. Cover and cook for an additional 5 minutes to allow the flavors to meld together.
- Serve hot, garnished with fresh parsley and lemon wedges. You can also use your SENSARTE Nonstick Griddle Pan to cook some crusty bread to serve alongside the paella. Enjoy!
