sugar snap peas, sliced; and lemon wedges, for serving
Sat fat 10g
How to Make It
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.
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.
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.
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.
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