Ingredients:

Protein & Seafood:

• 8 oz Spanish chorizo, sliced

• 1/2 lb mussels, cleaned

• 1/2 lb shrimp, peeled and deveined

• 1/2 lb calamari rings (optional)

• 1/2 lb firm white fish (cod or snapper), cubed

Grains & Liquids:

• 1 ½ cups Spanish short-grain rice (Bomba or Arborio)

• 3 cups seafood stock (warm)

• 1/2 cup dry white wine

• A few saffron threads (steeped in 2 tbsp warm water)

• Juice of 1 lemon

Veggies & Aromatics:

• 1 small onion, finely chopped

• 1 red bell pepper, diced

• 1/2 cup green peas

• 3 cloves garlic, minced

• 1 large tomato, grated or finely chopped

• Fresh parsley for garnish

Spices:

• 1 tsp smoked paprika

• Salt & pepper to taste

• Olive oil (optional, or skip for oil-free cooking)

Instructions:

1. Preheat the Skillet
   Set the Platinum Electric Oil Core Skillet to 350°F with the lid off.

2. Cook the Chorizo
   Add chorizo slices directly into the dry pan (no oil needed). Sauté until browned and flavorful. Remove and set aside.

3. Sauté Aromatics
   Add onions and bell pepper to the skillet. Sauté for 3–4 minutes until softened. Add garlic, grated tomato, and paprika. Cook until tomato reduces and thickens, about 3 more minutes.

4. Toast the Rice
   Stir in the rice and cook for 1–2 minutes to lightly toast. Add the wine and let it simmer until mostly absorbed.

5. Add Liquids & Build Layers
   Add saffron water and warm seafood stock. Mix well once, then stop stirring. Spread rice evenly across the skillet. Layer in fish cubes and green peas. Nestle in mussels, shrimp, calamari, and return the chorizo slices.

6. Cover & Simmer
   Cover with the skillet’s lid. Reduce heat to 275°F and cook for about 20 minutes until rice is tender and seafood is cooked. Avoid opening the lid often—let the steam do its work.

7. Optional Socarrat (Crispy Bottom)
   For a traditional crispy layer at the bottom (socarrat), uncover the skillet, increase heat to 325°F for the last 5 minutes without stirring.

8. Rest & Finish
   Turn off heat. Let the paella rest covered for 5 minutes. Then uncover, squeeze lemon juice, and garnish with parsley.