Spain

• 500 g short-grain rice (such as Arborio)
• 1 kg mixed seafood (shrimp, mussels, clams, and squid)
• 200 g chicken (cut into pieces)
• 100 g chorizo (sliced)
• 1 onion (chopped)
• 2 tomatoes (chopped)
• 1 red bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 tsp paprika
• 1/2 tsp saffron threads (soaked in warm water)
• 750 ml chicken stock
• 100 ml dry white wine
• 2 tbsp olive oil
• Lemon wedges (for serving)
• Fresh parsley (chopped, for garnish)
• Salt and pepper to taste

• Cook the chicken and chorizo: In a large paella pan, heat the olive oil over medium heat. Brown the chicken pieces and chorizo slices, then set aside.
• Sauté the vegetables: In the same pan, sauté the onion, garlic, and bell pepper until softened. Add the chopped tomatoes and cook for another 5 minutes.
• Add the rice and spices: Stir in the rice, paprika, and saffron, ensuring the rice is evenly coated with the oil and spices.
• Add the stock and wine: Pour in the chicken stock and white wine. Bring to a simmer, then lower the heat and let the rice cook for 15 minutes.
• Add the seafood: Arrange the seafood on top of the rice, and cook for another 10-15 minutes until the rice is tender and the seafood is cooked through.
• Serve: Garnish with fresh parsley and lemon wedges. Serve hot.

Paella is a traditional Spanish dish originating from Valencia. It is made with rice, saffron, and a variety of meats or seafood. The name "paella" comes from the wide, shallow pan in which the dish is traditionally cooked.