Ingredients :

• 3 tablespoons extra virgin olive oil
• 1 lb chicken thighs, cut into bite-sized pieces
• 1/2 lb large shrimp, peeled and deveined
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/2 cup crushed canned tomatoes
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon saffron threads, crumbled
• 2 cups Bomba rice
• 4 cups warm seafood broth
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method :

1. Heat the olive oil in a wide paella pan or large skillet over medium-high heat.
2. Season the chicken thighs with salt and pepper, then sear until golden brown on all sides.
3. Add the onion, red bell pepper, and garlic to the pan, sautéing until soft and fragrant.
4. Stir in the crushed tomatoes, smoked paprika, and saffron threads, cooking for 2 minutes to form a flavorful base.
5. Add the Bomba rice to the pan and stir for 1 minute to coat the grains with the tomato mixture.
6. Pour in the warm seafood broth, stir gently to distribute the ingredients, and bring to a boil.
7. Reduce the heat to medium-low and simmer undisturbed for 15 minutes, allowing the rice to absorb most of the liquid.
8. Arrange the shrimp and frozen peas evenly on top of the rice, pressing them down slightly.
9. Cook for another 5 to 8 minutes until the shrimp turn pink and a crispy rice crust forms at the bottom of the pan.
10. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving with lemon wedges and fresh parsley.

Recipe Notes :

Chef Pro Tip: Resist the urge to stir the rice after adding the broth to ensure the delicious, crispy bottom crust (socarrat) forms properly. Variation Idea: Replace chicken with calamari or mussels for an all-seafood paella. Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days, reheating gently on the stovetop with a splash of broth.