1/4 cup extra virgin olive oil (EVOO, if available in Spanish)
1 onion, diced
1 bell pepper, diced (I like to use ½ red and ½ green)
4 garlic cloves
3 tomatoes, finely diced (or 8 ounces tomato sauce)
3 bay leaves
1 teaspoon sweet or smoked paprika
A pinch of saffron threads
Salt and pepper
1/4 cup white wine
4 boneless, skinless chicken thighs, cut into pieces
1/4 cup chopped flat-leaf parsley, divided
2 cups Spanish rice
5 cups chicken broth
1/2 cup frozen peas
1/2 lb peeled shrimp
1 lb whole shell IQF mussels
8 oz squid rings
Lemons, for garnish

1. Add olive oil to a pan over medium heat. Add the onion, peppers, and garlic, and cook until the onion is translucent. Add the diced tomatoes, bay leaves, paprika, saffron, salt, and pepper. Stir and cook for 5 minutes. Add the white wine and simmer for 10 minutes. Taste and add more salt if needed.

2. Add the chicken pieces, 2 tablespoons of chopped parsley, and the rice to the pan. Cook for 1 minute.

3. Slowly pour the broth over the rice and gently shake the pan to spread the rice in an even layer. (Do not stir the mixture!).

4. Bring the mixture to a boil. Reduce the heat to medium-low. Gently shake the pan once or twice during cooking. (We never stir the rice to allow a crispy layer called “socarrat” to form on the bottom).

5. Cook for about 15-18 minutes (uncovered), then add the shrimp, mussels, and squid to the mixture. Sprinkle the peas on top and continue cooking (without stirring) for another 5 minutes. Watch for most of the liquid to be absorbed and the rice on top to be nearly tender. (If for any reason the rice is not yet cooked, add ¼ cup more water or broth and continue cooking).

6. Remove the pan from the heat and cover it with a lid or aluminum foil. Place a kitchen towel over the lid and let it rest for 10 minutes.

7. Garnish with fresh parsley and lemon slices. Serve.