Paella with Chicken and Seafood (Paella mixta)

Ingredients

• 4 cups seafood stock
• 8 saffron threads
• 6 tablespoons extra virgin olive oil
• 8 jumbo shrimp, (shelled and deveined)
• Kosher salt
• Freshly ground black pepper
• 1 pound boneless skinless chicken thighs, (cut into 1-inch pieces)
• 1 medium yellow onion, (diced)
• 1/2 pound cleaned calamari, cut into 1/2-inch thick rings and bite-sized pieces ((227g))
• 2/3 cup frozen or fresh peas
• 3/4 cup chopped green beans, (cut in 1-inch pieces)
• 1 cup canned crushed tomatoes
• 1 garlic clove, (minced)
• 1 3/4 cups Spanish bomba rice ((360g))
• 1/2 pound fresh live mussels, scrubbed and de-bearded if necessary ((about a dozen))
• 1/2 pound fresh live Manila or little neck clams, purged and scrubbed ((8 to 10))
• 1/2 teaspoon smoked Spanish paprika

Steps

1. 1

   Heat the stock. Bring the seafood stock and saffron threads to a boil in a medium saucepan over medium heat. Reduce the heat to low and keep the stock at a simmer. While the stock heats, begin working on the paella.

2. 2

   Sear the shrimp. Heat the olive oil in a large paella pan or a large heavy-bottomed pan over medium-high heat. Season the shrimp generously with salt and pepper. Add the shrimp to the pan and cook until seared, about 1 minute per side. Remove to a plate and set aside.

3. 3

   Brown the chicken. Season the chicken generously with salt and pepper. Add the chicken and cook, tossing occasionally, until golden brown, about 5 minutes. It does not need to be cooked all the way through at this stage. Transfer to a plate and set aside.

4. 4

   Cook the vegetables and calamari. Add the onion and squid. Cook, stirring occasionally with a wooden spoon, until the onion starts to brown, about 7 minutes. Add the peas and green beans, and cook, stirring, for 2 minutes. Add the tomatoes and garlic, and cook until the tomato reduces by half, about 2 minutes.

5. 5

   Cook the rice. Add the rice, mussels, clams, paprika, and reserved chicken pieces. Cook for 1 minute, stirring to coat the rice. Use the wooden spoon to distribute the contents of the pan into an even layer. Pour in the hot stock and add a pinch of salt. Cook, without stirring, for 5 minutes. Reduce the heat to low and let it simmer for 10 to 15 minutes, or until all of the stock has been absorbed and the rice is tender. About 3 minutes before the paella is done cooking, add the reserved shrimp on top of the rice.

6. 6

   Rest. Take the pan off the heat. Let the paella stand for 3 minutes before serving.