2 cups Bomba or Calasparra rice

4 cups chicken or seafood broth

1 teaspoon saffron threads

1 pound chicken thighs, cut into pieces

1 pound shrimp, peeled and deveined

1 cup green peas (fresh or frozen)

1 red bell pepper, diced

1 onion, finely chopped

4 cloves garlic, minced

1 cup tomatoes, chopped (fresh or canned)

½ teaspoon smoked paprika

Salt and pepper to taste

¼ cup olive oil

Lemon wedges for serving

Fresh parsley for garnish

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Heat the Broth: Warm the chicken or seafood broth in a saucepan over medium heat. Add saffron threads and let it steep while you prepare the rest of the dish.
Sear the Chicken: Heat olive oil in a large paella pan over medium-high heat. Sear the chicken pieces until golden brown, about 5–7 minutes. Remove and set aside.
Sauté Vegetables: In the same pan, sauté the onions until translucent. Add garlic and red bell pepper, cooking for 2-3 minutes until softened.
Add Tomatoes and Spices: Stir in chopped tomatoes, smoked paprika, salt, and pepper. Cook for 5 minutes.
Stir in Rice: Add rice and stir for 2 minutes to coat it with the vegetable mixture.
Pour in Broth: Add the saffron-infused broth to the pan, bring to a boil, then reduce to a simmer.
Add Chicken: Return the seared chicken to the pan. Simmer for 15–20 minutes until the rice absorbs most of the liquid.
Add Shrimp and Peas: Add shrimp and peas, cooking for 5–7 minutes until shrimp is pink and rice is tender.
Let It Rest: Remove from heat, cover with a towel, and let rest for 5–10 minutes.
Garnish and Serve: Serve with fresh parsley and lemon wedges. Enjoy!

For a fully seafood paella, substitute the chicken with more shrimp, mussels, or clams.

If you don’t have paella rice, use any short-grain rice like Arborio.

For extra flavor, add a squeeze of lemon juice just before serving.