Paella Mixta (Mixed Paella with Chicken, Prawns and Mussels)

• 1.2 liters Chicken stock
• ¼ tsp Dried saffron threads
• 1 medium Yellow onion
• 4 cloves Garlic
• 1 large Red pepper
• 3 medium Tomato, ripe
• 5 tbsp Extra virgin olive oil
• 6 pieces Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Sweet paprika
• 320 g Bomba rice
• 300 g Prawns, raw, peeled
• 800 g Mussels, fresh
• 1 large Lemon

1. Warm the chicken stock in a saucepan until steaming, then take off the heat and stir in the saffron. Leave to infuse while you prep the vegetables.
2. Finely chop the onion, and finely chop the garlic. Cut the red pepper into small dice, then grate the tomatoes on a box grater and discard the skins.
3. Set a paella pan over medium-high heat and add 3 tbsp of the olive oil. Season the chicken thighs with 1 tsp of the salt and 0.5 tsp of the pepper, then brown well on both sides, about 8 minutes total. Transfer to a plate.
4. Reduce the heat to medium and add the remaining olive oil. Cook the onion and red pepper with a pinch of the remaining salt until softened and sweet, about 8 minutes, scraping up any browned bits. Stir in the garlic for 1 minute until fragrant.
5. Add the grated tomato and cook, stirring often, until thick and jammy and the oil begins to separate at the edges. Stir in the sweet paprika and cook for 30 seconds so it blooms without burning.
6. Stir in the bomba rice and cook for 1 minute to coat every grain in the sofrito. Pour in the saffron stock and stir once to distribute the rice evenly. Nestle the chicken thighs back into the pan.
7. Bring to a lively simmer, then adjust the heat to maintain a steady simmer and cook without stirring for 20 minutes. Rotate the pan once or twice for even cooking, and taste the broth after 10 minutes to adjust with the remaining salt and pepper if needed. The rice should be nearly tender and the liquid mostly absorbed.
8. Arrange the prawns and mussels over the top, pressing them lightly into the rice. Cook for 8 to 10 minutes until the prawns are opaque and the mussels have opened; discard any mussels that stay closed. If you have a thermometer, the chicken should reach 75°C (165°F) at the thickest part.
9. Increase the heat for 1 to 2 minutes to encourage a light socarrat, listening for a gentle crackle and smelling a toasty aroma, then remove from the heat. Cover loosely and rest for 5 minutes so the rice finishes setting. Cut the lemon into wedges and serve alongside.

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