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Source: The Working Family's Cookbook

This smashing dish is robust enough to satisfy big appetites.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
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2 tablespoons olive oil
1 1/2 pounds Chicken thighs
2 medium-size onions, chopped
1 small green bell pepper, cored, seeded and cut into 1-inch pieces
1 small red bell pepper, cored, seeded and cut into 1-inch pieces
1/2 teaspoon paprika
2 medium-size cloves garlic, chopped
3/4 pound tomatoes, cored and quartered
2 2/3 cups chicken broth or water
6 threads saffron, optional
1 bay leaf
1 1/2 cups Arborio or long-grain rice
1 pound small or medium-size shrimp, rinsed
1/2 pound squid, cleaned and cut into wide rings, optional
2 tablespoons chopped parsley

Heat 1 tablespoon of oil in a large deep frying pan or a soup pot over medium-high heat. Sprinkle the chicken with salt and pepper and cook for about 3 minutes on each side until the meat is nicely browned. Remove from the pan.

Add 1 more tablespoon of oil to the pan along with the onion, peppers and paprika. Cook for about 5 minutes until the vegetables are tender and the onions are golden. Add the garlic and cook for a few seconds until fragrant. Then add the tomatoes and 1/4 teaspoon of salt (if you are using salted broth, omit the salt) and cook, stirring occasionally, for about 3 minutes.

Add the broth, saffron and bay leaf and bring the mixture to a boil. Return the chicken to the pot along with the rice, shrimp, squid and parsley. Reduce the heat and simmer, covered, for about 20 minutes until the rice is cooked and the liquid has evaporated. If the liquid evaporates too fast, lower the heat rather than adding more liquid. Serve the paella immediately.

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