Paella

Cut chicken thighs into bite size pieces and season lightly with salt and black pepper. Slice chorizo into thick half moons so it keeps texture during cooking.

Heat olive oil in a wide shallow pan over medium high heat. Add chicken and brown on all sides until golden then remove and set aside.

Add chorizo to the same pan and fry briefly until fat releases and sausage becomes aromatic. Remove chorizo and keep with chicken.

Add finely chopped onion to pan and cook until soft and translucent. Add minced garlic and cook briefly until fragrant.

Add diced tomatoes and sweet paprika. Cook for a few minutes until mixture thickens slightly and oil separates.

Add rice and stir gently so grains are coated in tomato mixture. This step builds flavor before adding liquid.

Pour in chicken broth and add saffron threads. Stir once gently then stop stirring completely. Rice must cook undisturbed to develop proper texture.

Return chicken and chorizo to pan spreading evenly. Cook uncovered over medium heat for about 10 minutes until liquid reduces.

Arrange shrimp and mussels on top pressing them lightly into rice. Add frozen peas evenly over surface.

Continue cooking without stirring until rice absorbs liquid and seafood is cooked through. Total rice cooking time is about 18-20 minutes.

Remove pan from heat and cover loosely with foil. Let rest for about 5 minutes before serving. ENJOY!