Classic Paella

One of the requirements for making a good paella is the pan. The Le Creuset Paella Pan allows for even heat, a surface that develops a nature patina overtime, and wide base to hold all the ingredients you need for this Classic Paella recipe.

In the bowl of a food processor, pulse garlic, onion, and peppers until finely chopped.

Season the chicken with salt. Heat oil in the Le Creuset Paella Pan over high. Add in the chicken skin side down and sear until golden on all sides, about 2 minutes per side. Remove from pan and place on a plate.

Sear the shrimp on both sides until bright red, about 1 minute per side. Remove from pan and place on a plate.

Reduce heat to medium low. Add in onion bell-pepper mixture, scraping the bottom of the pan with a wooden spoon to remove any brown bits. Cook until very soft and fragrant, about 10 minutes, stirring often.

Add in the tomatoes and their juices, the chicken stock, saffron and smoked paprika. Simmer for 20 minutes, stirring occasionally.

Taste and season with salt.

Add in the rice, stir once. Place the chicken pieces back in the pan. Let Simmer for 10 minutes. Do not stir

In a small pot, place mussels and white wine over medium heat. Cover and let cook for 3-4 minutes. Discard any that did not open

Transfer the mussels and shrimp to the paella pan. Sprinkle in the frozen peas. Continue to simmer until the liquids absorbed and the rice is cooked through, about 10 more minutes. If the rice remains little hard and all the liquid has been absorbed , add another 1/2 cup of water and continue to cook until rice is tender.

Once the rice is at the desired tenderness, increase the heat to high and cook for 1-2 additional minutes. This is to obtain the crispy edges (soccarat). Careful not to burn!

Let the paella rest for 5 minutes. Garnish with fresh parsley and lemon wedges. Serve immediately warm from the pan.

Recipe created by @MichelleRabin