1lb boneless, skinless chicken thigh, cut into strips
10 shrimp, peeled and deveined
Oil for searing
10 oz dried chorizo, cut into coins
1 red bell pepper, medium dice
1 small onion, small dice
4 garlic cloves, minced
3 bay leaves
1 teaspoon smoked paprika
1 pinch saffron
3 tomatoes, chopped
7 cups chicken broth
2 ½ cups short grain rice
1 cup frozen peas
10 mussels

PREPARATION
Have the temperature set to sear. Your skillet will start preheating. Once the indicator light goes off, you can start cooking.

Start by seasoning the chicken and shrimp with salt. Sear the shrimp with some oil on both sides to get color, then remove.

Add the chicken and the chorizo and sear until the chicken is golden brown.

Add the peppers, onion, garlic and a large pinch of salt. Cook and occasionally stir until vegetables are soft, about 10 minutes.

Add the bay leaves, paprika, saffron and tomatoes and cook for 5 minutes.

Add the broth to the skillet and then add the rice once it comes to a boil.

Put the lid on and cook for 15 minutes, most of the broth should be absorbed by the rice.

Once the rice is cooked add the peas, mussels and shrimp. Cook with the lid on until the mussels open.

Once the mussels are open and the shrimp is hot, the paella is ready.