Ingredients

• 1 Spanish onion, roughly chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 garlic clove, minced
• 16 oz boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon Inspiced Paella-licious
• 1 tomato, grated (skin discarded)
• 1 cup bomba rice
• 1 cup frozen peas
• 3 cups seafood or fish stock
• 6 mussels, tightly closed, scrubbed and beards removed
• 6 prawns or large shrimp, shell on
• lemon wedges
• parsley, roughly chopped

Directions

1. Dice bell peppers and onions, finely chop the garlic and then set aside.  Grate tomato on a box grater and set aside.  
2. Place seafood stock in a saucepan and simmer to keep warm.   
3. Heat paella pan over medium heat.  Add olive oil.  Brown the chicken for three minutes and then remove from the pan and set aside.  
4. Add the garlic and cook until slightly brown.  Add the peppers and cook for about 5 minutes until softened, stirring occasionally and adding more oil if necessary.   
5. Add the rice, grated tomato, peas, and Inspiced Paella-licious to the mixture and stir until all the grains of rice are well coated and glossy.  
6. Add the hot stock to the pan and use a spoon to spread the rice mixture evenly.  
7. Reduce heat to a simmer and cook for 10 minutes.
8. Return the meat to the pan, stir, and cook for an additional 10 minutes.  
9. Lay the mussels on the rice.  Cover with a lid or foil and steam for 4-5 minutes until mussels have opened (discard any that have not)
10. Place the shrimp on top of the rice, cover, and steam an additional 5 minutes.  
11. Remove from the heat and let stand to ensure that most of the liquid has absorbed and a crust has formed on the bottom.  
12. Serve paella straight from the pan with fresh lemon and parsley.  
13. Pat the salmon fillets dry using a clean paper towel. Lay the fillet skin side down on a piece of parchment and transfer it to a baking sheet lined with foil.

Note:  Paella is a versatile dish that you can change to suit your liking. Try substituting the meat and seafood combinations with artichokes, green beans, pancetta, chorizo, rabbit, duck, or calamari rings.