Oven-Baked Spanish Seafood and Chicken Paella

1. Preheat oven

Preheat your oven to 350°F to get it ready for later.

2. Season shrimp

Season the shrimp with 0.25 teaspoon each of salt and pepper, a tablespoon of olive oil, and a teaspoon of minced garlic. Then, refrigerate them to let the flavors meld.

3. Season chicken

Season the chicken thighs with salt and pepper to taste.

4. Cook bell pepper

Heat 2 teaspoons of olive oil in a Dutch oven over medium-high heat. Add the red bell pepper strips and cook them until they are blistered. Remove the peppers and set them aside.

5. Brown chicken

In the same Dutch oven, add another teaspoon of oil if needed, and brown the chicken thighs, turning them to get a good sear on all sides. Once browned, remove the chicken and set it aside with the bell peppers.

6. Brown chorizo

Add the chorizo to the Dutch oven and brown the slices. When they are nicely browned, remove them and set them aside with the chicken.

7. Sauté onion and garlic

Without cleaning the Dutch oven, add the chopped onion and remaining garlic. Sauté them in the leftover oil until the onion is softened and translucent.

8. Add tomatoes and rice

Stir in the drained, minced tomatoes and the rice, coating the rice grains thoroughly in the mixture. This helps the rice absorb the flavors more effectively.

9. Add liquid and seasonings

Pour in the chicken broth, white wine, saffron, bay leaf, and 0.5 teaspoon of salt. Stir everything together, ensuring the rice is submerged in the liquid. The saffron and wine will deepen the flavor as it cooks.

10. Combine chicken and chorizo

Return the browned chicken and chorizo to the Dutch oven, mixing them into the rice mixture. Bring everything to a boil.

11. Bake in oven

Cover the Dutch oven and transfer it to the preheated oven. Let it cook for 15 minutes.

12. Add seafood and vegetables

After 15 minutes, uncover the pot and add the shrimp, mussels, blistered bell pepper strips, and thawed peas. Make sure the shrimp are spread out evenly.

13. Finish cooking

Cover the pot again and return it to the oven for another 10 to 12 minutes, or until the shrimp are opaque and the mussels have opened.

14. Optional: Create socarrat

If you desire a crispy bottom (socarrat), transfer the pot to medium-high heat on the stovetop and cook uncovered for about 5 minutes, rotating the pot for even browning.

15. Garnish and serve

Garnish the paella with chopped parsley and serve it with lemon wedges on the side for a fresh, zesty finish.