Spanish Seafood Paella
INGREDIENTS:
2 cups rice
1 lb chicken thighs, bone-in, skin-on
1/2 lb large shrimp, peeled and deveined
1/2 lb mussels, cleaned and debearded
1/2 lb clams, scrubbed and cleaned
1 onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, diced
1 tomato, grated
1/2 cup green beans, chopped into 1-inch pieces
1 teaspoon saffron threads, soaked in warm water
1 teaspoon smoked paprika
1 lemon, cut into wedges
4 cups chicken broth
1/4 cup flat-leaf parsley, chopped
Olive oil for cooking
Salt and pepper to taste
INSTRUCTIONS:
Prepare the Ingredients: Season chicken with salt, pepper, and smoked paprika. Soak saffron threads in warm water. Clean and devein shrimp, scrub mussels, and clean clams.
Heat the Pan: In a large paella pan or wide skillet, heat olive oil over medium-high heat.
Sear Chicken: Brown chicken pieces until golden on all sides. Remove and set aside.
Sauté Aromatics: In the same pan, sauté onions, garlic, and red bell pepper until softened.
Stir in rice, cooking for 2-
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