Simple Traditional Spanish Paella Recipe

Season the chicken thighs with salt and pepper. Heat some olive oil in a paella pan over medium heat. Add the chicken and cook until browned on both sides. Remove the chicken from the pan and set aside.

In the same pan, add the chorizo slices and cook until they release their oils and become slightly crispy. Remove chorizo from the pan and set aside.

Add more olive oil to the pan if needed, then add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Add the sliced red and green bell peppers to the pan and cook for a few minutes until they soften slightly.

Stir in the diced tomato and cook for another 2-3 minutes until it starts to break down.

Add the Arborio rice to the pan and cook for a couple of minutes, stirring constantly.

In a separate saucepan, bring the chicken broth to a simmer. Add the saffron threads, smoked paprika, and dried thyme.

Slowly begin adding the hot chicken broth to the paella pan, one ladle at a time, while stirring gently. Allow the rice to absorb most of the liquid before adding more. Repeat this process until all the broth has been used.

Place the chicken thighs, chorizo slices, and shrimp on top of the rice, pressing them down slightly. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.

Serve the paella hot, garnished with wedges. Enjoy the delicious flavors and vibrant colors of this classic Spanish dish!