Paella

Ingredients:

- 2 cups short-grain rice (such as Bomba or Arborio)
- 4 cups chicken broth
- 1/2 teaspoon saffron threads
- 1/4 cup olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed and cut into 5cm pieces
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Salt and black pepper to taste

For the Proteins (Choose one or a combination):

- 450g chicken thighs, cut into bite-sized pieces
- 450g shrimp, peeled and deveined
- 450g mussels, cleaned
- 220g calamari, cleaned and sliced

Instructions:

Prepare Saffron Broth:
- In a small bowl, combine saffron threads with warm chicken broth. Let it steep and infuse for at least 15 minutes.

Preheat Oven:
- Preheat your oven to 375°F (190°C).

Cook Proteins:
- In a large paella pan or a wide, shallow skillet, heat olive oil over medium heat. Add the proteins (chicken, shrimp, mussels, calamari) and cook until browned. Remove from the pan and set aside.

Sauté Vegetables:
- In the same pan, sauté chopped onion and minced garlic until softened. Add sliced bell peppers, cherry tomatoes, green beans, and frozen peas. Cook for a few minutes until vegetables start to soften.

Add Rice:
- Stir in the short-grain rice and cook for 2-3 minutes until the rice is well-coated with the oil.

Pour Saffron Broth:
- Pour the saffron-infused broth over the rice and vegetables. Season with salt and black pepper to taste. Bring to a simmer.

Arrange Proteins:
- Arrange the cooked proteins (chicken, shrimp, mussels, calamari) on top of the rice.

Bake in the Oven:
- Transfer the paella pan to the preheated oven and bake for about 20-25 minutes or until the rice is cooked and has absorbed the liquid.

Finish and Serve:
- Once done, remove from the oven. Squeeze lemon wedges over the paella and garnish with fresh parsley.

Serve Warm:
- Serve the paella directly from the pan, allowing everyone to enjoy the flavorful rice and assortment of proteins.

باييلا