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Seafood and Chicken Paella
- 4 1/2 cups low-sodium chicken broth
- 1/2 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 1/4 inch thick
- 1/2 medium onion diced small
- 3 garlic cloves minced
- 2 large tomatoes chopped
- 1 1/2 cups Arborio rice
- 12 mussels scrubbed
- 1/2 lb. medium shell-on shrimp deveined
DirectionsView on PBS Food
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