Chicken and Seafood Paella

Steps

1. Dice the yellow onion into small pieces and set aside.
2. Using a garlic press, mince the garlic cloves and set them in a separate bowl.
3. Medium dice the red bell pepper and set it aside in another separate bowl.
4. Medium to large dice the Roma tomatoes (including the inside) and set them aside.
5. Slice the squid tubes into rings and mix with the tentacles; set aside on a plate.
6. Season the chicken thighs or drums well on both sides with sea salt and fresh cracked black pepper.
7. Heat olive oil in a large paella pan (or extra-large frying pan/Dutch oven) over medium to medium-high heat.
8. Add the seasoned chicken pieces to the hot pan, ensuring they are spread apart. Cook for 6 to 8 minutes per side until golden brown and cooked about 75% of the way through.
9. Flip the chicken and cook the other side for another 6 to 8 minutes. Remove the cooked chicken from the pan and set it aside on a plate.
10. Reduce heat to medium-low. Add the diced onions back into the pan, cooking for 10 to 15 minutes until caramelized (brown).
11. Add the peppers followed by the minced garlic to the pan. Cook on low to medium heat for another 6 to 8 minutes.
12. Finally, add the tomatoes and cook on low to medium heat for about 10 minutes, allowing them to cook down into a moist mixture.
13. Add the squid tubes and tentacles along with paprika to the sautéed vegetables. Mix all ingredients together.
14. Add Bomba rice (or short grain/Arborio) to the pan. Sprinkle in saffron threads and mix everything around.
15. Toast the rice for 2 to 3 minutes in the pan, stirring occasionally.
16. Pour in chicken stock, fish stock, shrimp stock, or water. Season the broth very well with sea salt and fresh cracked black pepper until it is delicious and flavorful.
17. Return the cooked chicken pieces to the paella pan.
18. Spread the mussels over the top of the rice mixture.
19. Add the clams next, spreading them out evenly across the pan.
20. Scatter the U10 shrimp all over the paella pan. (Optional: Add peas into the center of the pan).
21. Cook over low to medium heat for about 20 minutes until most of the liquid has bubbled away at the top.
22. Add a lid or another sauté pan flipped over the pan and continue cooking on low heat for an additional 15 minutes, ensuring the rice and shellfish are completely cooked.