Easy Spanish Paella

• 1 tbsp olive oil
• 12 oz boneless skinless chicken thighs (about 3 thighs) , cut into 1-in pieces
• 2 oz smoked chorizo, casings removed and cut into ¼-inch half-moon slices
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1.5 c Matiz Valenciano Paella Rice
• 1 c canned diced tomatoes
• 4 c (1 container) Aneto Seafood Paella Broth
• 1 (3.8 oz) tin La Narval Galician Mussels in Spanish Sauce, drained
• 1 (4 oz) tin Matiz Wild Cod in Spanish Olive Oil, drained
• 1 (4 oz) tin Matiz Wild Pulpo Octopus in Spanish Olive Oil, drained
• 4 piquillo peppers, cut into thin strips
• 1 green onion, finely sliced
• ¼ c packed flat-leaf parsley, chopped
• 1 lemon, cut into 8 wedges

Heat olive oil in a large paella pan (you can also use a cast-iron skillet or sauté pan) over medium-high heat until it shimmers. Add chicken pieces to pan in one layer. Add chorizo and continue cooking, turning chicken to lightly brown on all sides and letting the chorizo render some of its fat, about 4 minutes. Remove chicken and chorizo to a plate and set aside.

Return pan to medium-high heat and add the diced onion. Cook, stirring occasionally to soften and brown, and scraping the bottom of the pan to release any browned bits, about 5 minutes. Reduce heat to medium and add minced garlic. Cook, stirring frequently, until fragrant and soft, about 1 minute. Add the rice and cook, stirring frequently to lightly toast the grains, about 1-2 minutes. Add the diced tomatoes and paella broth to the pan and stir well, scraping the bottom of the pan to release any rice. Add the reserved chicken and chorizo pieces back to pan, distributing evenly over the surface of the rice. Turn heat to high, bringing pan to a boil, being careful not to stir once boiling. Simmer vigorously over high heat for 10 minutes.

Top the paella with tinned seafood, breaking up the cod pieces and spreading evenly over the surface of the rice, pressing them slightly into the rice and liquid to warm. Scatter piquillo pepper strips over the paella, turn the heat down to medium and cook another 10 minutes. Remove from heat, cover with foil, and let sit for 10 minutes before serving. Garnish with green onion and parsley and serve with lemon wedges.