New Year Paella

1In a small bowl, combine the saffron threads (1 pinch) with a few tablespoons of warm water and let it sit for 10 minutes to infuse.

2In a large paella pan or skillet, heat olive oil (2 tbsp) over medium heat. Add chorizo and cook until browned. Remove and set aside.

3Season the chicken pieces with salt, pepper, paprika (½ tsp), and cayenne pepper (½ tsp). Add them to the pan and cook until browned. Remove and set aside with the chorizo.

4In the same pan, sauté the onion (1), garlic (4 cloves), and bell peppers until they soften. Add the cherry tomatoes, (1 cup) peas, and Arborio rice (2 cups). Stir to coat the rice in the oil for about 2 minutes.

5Pour in the chicken broth (4 cups) and saffron-infused water. Bring to a simmer and let it cook for 10 minutes without stirring.

6Arrange the shrimp (12 large), mussels (1 lb), chorizo, and chicken on top of the rice. Cover the pan with a lid or aluminum foil and let it cook for another 10-15 minutes until the rice is tender and the seafood is cooked through.

7Garnish with lemon (1) wedges and fresh parsley. Serve hot and enjoy your festive New Year Paella!