Ingredients
2 cups Bomba rice
1/2 tsp saffron threads
1/4 cup olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large tomato, grated (discard skin)
1 tsp smoked paprika
4 cups chicken broth (low sodium)
1/2 cup dry white wine
1 pound chicken thighs, cut into bite-sized pieces
1/2 pound rabbit, cut into bite-sized pieces (optional)
1/2 pound shrimp, deveined and peeled
1/2 pound mussels, cleaned
1/2 pound clams, cleaned
1/2 cup green beans (optional)
1/2 cup frozen peas
1 lemon, cut into wedges
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
1. Preheat your paella pan over medium heat and add the olive oil.
2. Add the chopped onion and sauté until it becomes translucent.
3. Stir in the minced garlic and cook for about 1 minute, making sure it does not burn.
4. Add the red and green bell peppers, cooking until they start to soften.
5. Stir in the grated tomato and cook for 2-3 minutes until it thickens.
6. Add the smoked paprika and stir to combine.
7. Add the chicken thighs and rabbit (if using), cooking until they are browned on all sides.
8. Pour in the dry white wine and let it cook off, about 2 minutes.
9. Pour in the chicken broth and bring it to a boil.
10. Stir in the saffron threads, allowing them to infuse the broth.
11. Add the Bomba rice, spreading it evenly across the pan without stirring.
12. Lower the heat to medium-low and let the paella cook without stirring for about 15 minutes.
13. Add the green beans and frozen peas, pressing them into the rice mixture.
14. Arrange the shrimp, mussels, and clams on top of the rice, nestling them slightly into the mixture.
15. Continue cooking for another 10 minutes until the shellfish open and the shrimp turn pink. Discard any shellfish that do not open.
16. Turn off the heat and cover the pan with aluminum foil or a clean kitchen towel, letting it rest for about 5 minutes.
17. Garnish with chopped fresh parsley and lemon wedges.
18. Season with salt and pepper to taste.