Paella Mixta for Two

Makes 2 servings

6             ounces (about 2 small) skinless, boneless, chicken thighs,
               cut into 1-inch strips
½            teaspoon kosher salt, divided
               pinch freshly ground black pepper
1             tablespoon extra virgin olive oil
1½          ounces dried Spanish chorizo, casing removed,and finely diced
½            small red bell pepper, seeded, ribs removed, and finely diced
½            yellow onion, peeled and finely diced
1             garlic clove, peeled and minced
2             teaspoons tomato paste
               small pinch saffron threads
¼            teaspoon smoked Spanish paprika
⅔            cup short-grain Spanish rice, such as bomba
¼            cup dry white wine
1⅔          hot low-sodium chicken or vegetable broth
1             bay leaf
6             large shrimp, peeled and deveined
2             squid tubes, cut into rings
6             mussels, scrubbed and debearded
3             tablespoons frozen peas (optional)
               finely chopped fresh flat-leaf parsley for serving
               lemon wedges for serving

Nutritional information per serving: Calories 660 (33% from fat) • carb. 64g • pro. 42g • fat 23g • sat. fat 5g • chol. 325mg • sod. 1740mg • calc. 142mg • fiber 3g

1. Season chicken with ¼ teaspoon salt and pepper. Reserve.
2. Select Brown/Sauté on the Cuisinart® Multicooker and set the temperature to 375° Add oil to the multicooker pot. Once oil is hot, add chorizo and sauté for 1 to 2 minutes. Add the pepper, onion, and garlic and sauté until translucent, about 3 to 5 minutes. Stir in tomato paste and cook, stirring often, until deepened in color, about 1 to 2 minutes.
3. Add the chicken and cook for about 2 minutes before adding the saffron, paprika and rice, and continue to cook, stirring frequently, for 1 to 2 minutes longer.
4. Add the wine, broth, remaining salt, and bay leaf. Mixture will quickly come to a boil. Reduce the temperature to 250°F and let simmer, uncovered, undisturbed, until most of the cooking liquid has been absorbed and rice is near done, about 15 to 18 minutes.
5. Nestle the shrimp, squid, and mussels into the rice. Cover and cook for 5 minutes longer. Scatter the peas on the top, cover, and cook for an additional 2 minutes to fully heat through.
6. Turn the multicooker off and remove the pot for serving. Discard bay leaf. Garnish paella with parsley and serve immediately with lemon wedges.