Easy Chorizo, Chicken, and Shellfish Paella

Ingredients

• 1 tablespoon extra-virgin olive oil

• 3 bone-in skinless chicken thighs

• 1 teaspoon kosher salt, divided

• 1 large yellow onion, roughly chopped

• 6 garlic cloves, smashed

• 1½ cups uncooked Arborio rice

• 1 tablespoon sherry vinegar or red wine vinegar

• 1 14.5 ounce can whole peeled tomatoes

• 3½ cups chicken stock

• 2 teapoons sweet Hungarian paprika

• 2 teapoons smoked paprika

• 8 ounces fresh mussels, cleaned

• 8 ounces large raw shrimp, peeled and deveined

• 1 link dry-cured Spanish chorizo, sliced

• sugar snap peas, sliced; and lemon wedges, for serving

Nutrition

Calories 814

Fat 32g

Sat Fat 10g

Cholesterol 247mg

Sodium 2272mg

Protein 59g

Carbohydrate 70g

Sugar 5g

Fiber 4g

Iron 6mg

Iron 103mg

Directions

1. Heat the oil in a large, shallow skillet or wok over medium. Sprinkle the chicken with ½ teaspoon of the salt. Cook, in batches, until browned, 3 minutes per side. Remove the chicken and set aside.

2. Add the onion and garlic to the skillet and cook, stirring occasionally, until soft, 5 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add the vinegar and stir to release any browned bits.

3. Stir the tomatoes and their liquid, stock, both paprikas, and the remaining salt in a medium bowl, breaking up the tomatoes. Add to the skillet and stir. Simmer, stirring occasionally, for 10 minutes.

4. Nestle the chicken, mussels, shrimp, and chorizo in the rice. Cook until the mussels are almost fully open, about 5 minutes. Remove from heat and cover with foil. Let stand until the rice softens and the seafood is cooked through, about 10 minutes. Discard the foil. Top the paella with sliced sugar snap peas and serve with lemon wedges.

Yields: 4