3 tablespoons olive oil, plus additional for drizzling
1/2 medium white onion, chopped
3 cloves garlic, minced
4 ounces chorizo, sliced
2 small skinless chicken thighs, chopped
4 plum tomatoes, chopped
Seafood (raw): two small lobster tails (place lobsters on counter and press down on shell until it cracks to allow speedy cooking), 12 large prawns, 7 clams, 7 mussels
1 (8 ounce) jar sliced roasted red peppers
2 cups basmati rice
4 cups chicken broth
1 tablespoon smoked paprika
Pinch of saffron
Fresh chopped parsley, for garnish
Handful of green olives, for garnish
Salt and pepper for seasoning
Preheat a 12” cast iron skillet to medium heat.
Once hot, add the olive oil, onion, garlic and a pinch of salt and pepper. Cook for 3-4 minutes or until the onion is soft.
Add the chorizo and cook until just browned, about 2-3 minutes.
Add the tomatoes, juice of one lemon, a large pinch of chopped parsley, and roasted red peppers, cook another 5 minutes.
Prepare the chicken thighs by generously seasoning with a good pinch of salt and pepper.
Reduce heat to medium low, stir in the rice, chicken broth and give everything a good stir. Add the chicken, paprika, saffron and stir gently to combine. Cover with lid and cook for 15 minutes.
In a large bowl, toss seafood with a dash of olive oil, salt and pepper.
After 15 minutes, add seafood to skillet. Cover and cook for an additional 15 minutes or until the seafood is cooked through.
To serve: squeeze the juice of one lemon over the paella, add olives to taste and sprinkle with parsley