Serves: 12

When it comes to comforting, flavourful dishes that bring people together, paella stands out as a timeless classic. Martha Stewart’s Chicken Paella takes this beloved Spanish dish to new heights, combining tender chicken, savoury spices, and fresh vegetables in a way that’s both easy to prepare and utterly delicious. Whether you’re hosting a dinner party or enjoying a cozy meal with family, this dish promises a beautiful balance of bold flavours and vibrant colours, making every bite an unforgettable experience.

• 12 bone-in, skin-on chicken thighs (about 5 pounds)
• 3 tablespoons olive oil
• 2 teaspoons sweet paprika
• 4 large tomatoes
• 1 large red bell pepper, seeded, deveined, and cut into quarters
• 1 large green bell pepper, seeded, deveined, and cut into quarters
• 2 teaspoons saffron, Kosher salt and freshly ground pepper
• 4 cups Homemade Chicken Stock or store-bought, warmed
• 1 pound pork tenderloin trimmed and cut into 1-inch cubes
• 1 large white onion, chopped
• 2 tablespoons minced garlic
• 2 links Spanish chorizo (fresh, not drained), sliced 1/2 inch thick on a bias
• 1 1/4 pounds calamari, cleaned and cut cross-wise into 1/2-inch rings
• 12 jumbo shrimp, peeled and deveined, with tails intact
• 1 1/4 pounds short-grain white rice, such as bomba
• 16 littleneck clams, scrubbed
• 18 mussels, scrubbed and debearded
• 2 cups fresh or frozen peas
• 1/2 cup fresh flat-leaf parsley, chopped, for serving
• Lemon wedges, for serving

• Step 1: Place the chicken in a large bowl and add 2 tablespoons of oil. Sprinkle with paprika; turn the chicken to coat. Cover and let marinate, refrigerated, for at least 4 hours and up to overnight. 
• Step 2: Bring a large pot of water to a boil; meanwhile, prepare an ice bath. With a pairing knife, core the tomatoes and score an X on the bottoms. Working in batches, carefully lower them into the boiling water; when the skins begin to split, after 30 to 60 seconds, use a slotted spoon to transfer the tomatoes to the ice bath.
• Step 3 : When the tomatoes are cool, remove the skins and discard. Halve the tomatoes. Remove the seeds with a spoon and discard. Finely chop the tomatoes; set aside. Cut the peppers crosswise and into 1/4-inch strips; set aside.
• Step 4: Using a mortar and pestle, grind together the saffron and 1 teaspoon salt. Transfer the saffron mixture to a medium bowl. Add 1 cup of chicken stock and the cognac and whisk until well combined; set aside.
• Step 5: If using a charcoal grill, make a fire in the grill. When the charcoals are completely covered in grey ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for only 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook paella on the stove over high heat.
• Step 6: Heat an 18- to 22-inch paella pan with at least 2-inch sides over the hot grill. Coat the bottom of the pan with the remaining tablespoon of oil. Season the chicken thighs with salt and pepper and add to the pan. Cook, turning, until browned, about 6 minutes more. Add reserved tomatoes and peppers, the onion, garlic, and chorizo. Cook, stirring, about 8 minutes. Add calamari and shrimp and cook, stirring, about 2 minutes more.
• Step 7:  Add the rice to the pan and oil to coat. Add the reserved saffron mixture and let cook about 1 minute. Add 11/2 cups more stock and bring to boil. Cook, rotating the pan and stirring occasionally, about 15 minutes. If the rice appears dry around the edges, add more stock as necessary. Nestle the clams, mussels, and peas into the rice and add 1 cup of stock. Cook, stirring occasionally and adding more stock as necessary (you may not need to use all the stock), until the rice is tender, the shellfish have opened, and nearly all the liquid is evaporated from the pan, about 20 minutes. (Discard any shellfish that have not opened.)
• Step 8: Continue to cook without stirring, until the remaining liquid has evaporated, about 5 minutes. Season with salt. Garnish with the parsley, squeeze some lemon on top, and serve immediately with additional lemon wedges. 

What You'll Need