Stovetop Paella Mixta for Two With Chicken and Shrimp Recipe

Ingredients

• 3 dried ñora peppers or 4 ancho chiles (1 1/2 ounces total; 50g), optional; see note
• 1/4 cup (60ml) extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 medium yellow onions (3/4 pound; 300g), finely diced
• One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced
• Kosher salt
• 1 tablespoon (15ml) tomato paste
• 1 tablespoon (15ml) extra-virgin olive oil
• Kosher salt
• 2 bone-in, skin-on chicken thighs (1 pound; 450g)
• 1/3 cup sofrito (3 ounces; 85g)
• 1/4 teaspoon sweet smoked Spanish paprika (pimentón dulce)
• Pinch saffron threads
• 2 1/2 cups (590ml) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed
• 3/4 cup (5.25 ounces; 150g) short-grain Spanish rice, such as Bomba and Calasparra
• 6 large shelled shrimp
• Lemon wedges, for serving

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