Perfect Paella

Ingredients

Directions

1. 1

   Heat oil in deep oven proof 12-inch skillet or paella pan over medium-high heat. Add thighs and saute, turning once, about 5 minutes. Add wings and saute, turning all pieces once or twice, until light golden, about 12 minutes. Transfer to plate.

2. 2

   Add shrimp to skillet and cook, tossing frequently, 1 minute. Transfer to plate.

3. 3

   Add onion and bell pepper to skillet. Reduce heat to medium and cook, stirring frequently, until slightly softened, about 10 minutes. Stir in sausage, garlic, bay leaf, saffron, and thyme; cook 1 minute. Stir in tomatoes and a pinch each of salt and pepper. Cook, stirring and breaking up tomatoes, about 5 minutes.

4. 4

   Heat oven to 350 degrees.

5. 5

   Add rice to skillet and stir with large fork until grains are translucent, about 5 minutes. Pour broth into quart measure, spoon off fat, and add enough cold water to make 1 quart. Pour diluted broth into skillet and increase heat slightly. Heat to boiling, then gently boil 5 minutes, stirring frequently. Remove from heat.

6. 6

   Tuck chicken and shrimp into rice. Scatter roasted red peppers and peas over top.

7. 7

   Bake uncovered until liquid is absorbed but rice is still moist, about 15 minutes. Add mussels and bake 5 minutes longer.

8. 8

   Remove skillet from oven and cover tightly with foil. Let stand 5 minutes. Scatter olives over paella and serve hot.