Paella

Directions

Heat 1 tablespoon of olive oil over medium heat in a paella pan or skillet. Add the chorizo and cook, breaking up the meat as it cooks. Once the chorizo has crumbled and is cooked through, remove it from the pan, leaving the drippings behind. Add the chicken thighs to the pan and cook for about 2 minutes, then remove from the pan. Add the scallops and sear for 1 minute on each side, then remove from the pan. Add the shrimp to the pan and sear for 30 seconds on each side, then remove from the pan.

In the same pan, reserving all the drippings, add 1 tablespoon of olive oil. Add the onion and bell pepper, and sauté for 5 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and sauté for an additional 1 minute.

Stir in the rice, chicken, and chorizo. Sauté for 1 minute, until the rice is well incorporated with the vegetables and meat. Add the white wine and cook for 1 minute, until the wine is almost absorbed. Add the chicken stock, saffron, lemon zest, and cherry tomatoes. Bring to a boil, then reduce the heat to medium-low. Cook uncovered for 15–20 minutes, stirring frequently.

Reduce the heat to low and stir in the frozen peas, cilantro, scallops, and shrimp. Continue to cook for an additional 5 minutes.