Ingredients Meat & Poultry Chicken Chicken Thighs Seafood-and-Chicken Paella 3.6 (44) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr Total Time: 1 hr 15 mins Servings: 4 Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive flavor. Ingredients 4 ½ cups low-sodium chicken broth ½ teaspoon crushed saffron (optional) 1 teaspoon smoked paprika or sweet paprika 1 tablespoon extra-virgin olive oil 4 skin-on, bone-in chicken thighs (about 1 pound total) Coarse salt and ground pepper 6 ounces dried chorizo, sliced ¼ inch thick ½ medium onion, diced small 3 garlic cloves, minced 2 large tomatoes, chopped 1 ½ cups Arborio rice 12 mussels, scrubbed ½ pound medium shell-on shrimp, deveined Directions Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm. In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side. Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes. Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top. Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving. Earl Carter Cook's Notes Pimenton, which is rich and smoky but not very spicy, is a classic ingredient in Spanish paella. Smoked or sweet paprika is a good substitute. Rate it Print