Mixed Spanish Paella

• 8 whole Chicken Thighs, Bone-in And Skin On
• 1 teaspoon Salt
• 1 teaspoon Paprika
• 3 Tablespoons Olive Oil, Or Enough To Coat The Bottom Of A Paella Pan
• 4 whole Links Of Spanish Chorizo, 1 Inch Slices
• 1 whole Large Yellow Onion, Diced
• 6 cloves Garlic, Minced
• 15 ounces, weight Can Of Diced Tomatoes, Drained
• 1 pinch Dried Oregano
• 1/2 bunches Flat-leaf Parsley, Chopped
• 1 teaspoon Saffron
• 1 teaspoon Salt
• 4 cups Prepared Spanish Rice (a Store-bought Mix Or Your Favorite Recipe)
• 7 cups Chicken Stock, Warmed
• 1 pound Fresh Mussels, Cleaned (remove Any Shells That Are Open)

1. Into a mixing bowl, add the chicken thighs and shower them with salt and paprika.
2. Stir everything around so that the chicken is coated, then set them aside and let them come to room temperature.
3. Add the olive oil into your paella pan and set it on medium heat.
4. Add the chicken thighs, skin side down, and let them cook for about 8 minutes until they are nice and browned.
5. Then turn them over and cook for another 4 minutes.
6. Remove the chicken from the pan and place it on a plate.
7. Add the chopped chorizo to the pan and let it get a nice sear, about 4 minutes per side.
8. Remove the chorizo from the pan and set it aside on a plate.
9. You should have a nice reddish oil in your pan now.
10. Toss in the onions and garlic, and stir until they begin to sweat, about 8 minutes.
11. Add in the chopped tomatoes and oregano, and give that a good stir.
12. Cook until they get a little pasty, about 6 minutes.
13. Toss in the chopped parsley and saffron, and give it another good stir.
14. Shower with a teaspoon of salt.
15. Pour in the rice, sprinkling it all over the mixture.
16. Give a good stir and make sure the rice is fully incorporated.
17. Turn up the heat just a bit.
18. Slowly pour in the stock, and move the mixture around so that the stock penetrates every area of the mixture.
19. Let this simmer for about 10-12 minutes.
20. After about 12 minutes, add the chicken pieces and chorizo back into the mixture, folding it in to make a nice presentation.
21. Next fold in the mussels.
22. Let this cook for about 20 minutes being careful not to stir, and cook until the mussels begin to open.
23. You should discard any mussels that do not open during this time.
24. When you are ready to serve, place the paella pan on some heating pads on the center of your table.
25. Take in the smells, colors, and presentation.
26. Once again, this one is pretty sexy.
27. Let your guests serve themselves, simply by using a large serving spoon.
28. Serve with plenty of good wine, and enjoy.
29. Paella stands on its own and does not need any side dishes, but if you think it does, go ahead and make a simple green leaf salad with a drizzle of olive oil and salt.

chicken, salt, paprika, olive oil, spanish chorizo, yellow onion, garlic, tomatoes, oregano, parsley, saffron, salt, mix, chicken, mussels

Taken from tastykitchen.com/recipes/main-courses/mixed-spanish-paella/ (may not work)