Authentic Spanish Seafood and Chicken Paella

Peel and finely dice 2 yellow onions into small uniform pieces. Mince 3 garlic cloves using a garlic press. Core and small-dice 1 red bell pepper, and medium-dice 2 fresh tomatoes. Set each ingredient aside in separate bowls.

Slice 113g cleaned squid tubes into uniform rings and keep tentacles whole. Combine them together on a plate and set aside.

Season 6 pieces of chicken (3 thighs and 3 drumsticks) generously on both sides with 0.5 tsp sea salt and 0.5 tsp fresh ground black pepper.

Heat 2 tbsp olive oil in a large paella pan over medium to medium-high heat. Add seasoned chicken pieces spaced 1 inch apart and sear for 6 to 8 minutes per side, until skin is deeply golden brown and cooked about 75-80% through. Transfer chicken to a plate and reserve pan juices.

Reduce heat to low-medium and add diced yellow onions into the pan oil. Cook for 10 to 15 minutes, stirring regularly, until onions turn rich golden brown and caramelize.

Add diced red bell pepper and minced garlic to the caramelized onions. Sauté over low to medium heat for 6 to 8 minutes until peppers are soft and roasted, and garlic is fragrant.

Add diced tomatoes to the pan. Cook over low-medium heat for about 10 minutes, mashing tomatoes with the spatula until broken down into a thick, moist, aromatic sofrito paste.

Add prepared squid rings and tentacles into the sofrito mixture, then sprinkle in 2 tsp paprika. Stir well to combine all ingredients evenly.

Pour in 2 cups bomba rice and add a small pinch of saffron threads. Toast the rice while stirring constantly for 2 to 3 minutes until grains are translucent around edges and coated in aromatic red oil.

Pour in 4 cups chicken stock. Season broth generously with 0.5 tsp sea salt and 0.5 tsp fresh ground black pepper. Stir gently to integrate rice, spices, and broth evenly.

Nestle seared chicken pieces back into the simmering rice broth. Distribute 12 fresh mussels, 6 clams, 6 jumbo shrimp, and 0.5 cup green peas evenly across the top surface of the paella.

Simmer uncovered over low to medium heat for 20 minutes without stirring, allowing rice to swell and liquid to absorb until barely bubbling at the top surface.

Cover paella pan securely with a lid (or an inverted saute pan). Cook over low heat for 15 minutes until rice is fully tender, mussels and clams open, and shrimp turn opaque pink. Remove from heat.

Garnish paella with 2 tbsp finely chopped fresh parsley directly in the pan. Serve hot right out of the paella pan with lemon wedges.