Measurements

• 2 tbsp Olive Oil
• 4 Chicken Thighs
• 200g Chorizo
• 1 large Onion
• 4 cloves Garlic
• 2 Red Bell Peppers
• 4 Tomatoes
• 1 tsp Paprika
• 1 pinch Saffron threads
• 2 cups Rice
• 4 cups Chicken Broth
• 200g Shrimp
• 200g Mussels
• 200g Clams
• 1 cup Peas
• Lemon Wedges, for serving
• Fresh Parsley, chopped, for garnish

Preparation Method

• Heat olive oil in a large paella pan or skillet over medium heat.
• Add chicken thighs and cook until browned on all sides.
• Remove and set aside.
• In the same pan, add chorizo and cook until browned.
• Remove and set aside.
• Add onions, garlic, and red bell peppers to the pan.
• Cook until softened.
• Stir in tomatoes, paprika, and saffron.
• Cook for another 5 minutes.
• Add rice and stir to coat with the vegetable mixture.
• Pour in chicken broth and bring to a boil.
• Reduce heat to low and simmer for 15 minutes.
• Add chicken thighs, chorizo, shrimp, mussels, clams, and peas.
• Cover and cook for another 10-15 minutes, or until seafood is cooked and rice is tender.
• Remove from heat and let rest for 5 minutes.
• Garnish with lemon wedges and fresh parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.