Ingredients:

  • 1 large yellow onion, finely chopped (approx. 200g / 7 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1 red bell pepper, finely chopped (approx. 150g / 5 oz)
  • 2 ripe tomatoes, grated (approx. 300g / 10.5 oz)
  • 2 tablespoons olive oil (30 ml / 1 fl oz)
  • 1 teaspoon smoked paprika (5g / 0.2 oz)
  • Pinch of saffron threads (approx. 0.1g)
  • 3 tablespoons olive oil (45 ml / 1.5 fl oz)
  • 6 chicken thighs, bone-in, skin-on (approx. 900g / 32 oz)
  • 1/2 teaspoon salt (3g / 0.1 oz), plus more to taste
  • 1/4 teaspoon black pepper (1g / 0.03 oz), plus more to taste
  • 1 pound shrimp, peeled and deveined (approx. 450g / 16 oz)
  • 1 pound mussels, scrubbed and debearded (approx. 450g / 16 oz)
  • 1 pound clams, scrubbed (approx. 450g / 16 oz)
  • 2 cups Bomba rice (approx. 400g / 14 oz)
  • 6 cups chicken broth, hot (approx. 1.4 liters / 50 fl oz)
  • 1/2 cup dry white wine (approx. 120 ml / 4 fl oz)
  • 1/4 cup chopped fresh parsley (approx. 15g / 0.5 oz), for garnish
  • Lemon wedges, for serving

Instructions:

  1. Sauté onion, garlic, and bell pepper in olive oil until softened. Add grated tomatoes, paprika, and saffron. Cook until the mixture thickens.
  2. Season chicken with salt and pepper. Sear in the paella pan until golden brown. Remove and set aside.
  3. Briefly sauté the shrimp in the pan until pink. Remove and set aside.
  4. Add the Bomba rice to the pan and toast briefly. Deglaze the pan with white wine (if using).
  5. Stir in the hot chicken broth and sofrito. Bring to a simmer.
  6. Nestle the seared chicken thighs into the rice mixture.
  7. Simmer uncovered, without stirring, until the rice is almost cooked and most of the liquid is absorbed.
  8. Arrange the mussels and clams around the pan, pushing them slightly into the rice. Return the shrimp to the pan.
  9. Continue to simmer until the mussels and clams open (discard any that don’t). The rice should be cooked through and slightly crispy on the bottom.
  10. Remove from heat, cover loosely with foil, and let rest for 5-10 minutes. Garnish with fresh parsley and serve with lemon wedges.