Prep time: 10 mins
Cook time: 1hr 45 min
2 1⁄2 lbs chicken parts
1⁄4 cup olive oil
1 medium onion, finely diced
4 garlic cloves, minced
2 teaspoons salt
fresh ground pepper
1⁄2 teaspoon paprika
1 large red bell pepper, roasted, peeled, seeded, and diced
1⁄2 cup sliced green onion
1 lb squid, cleaned, sacs cut into rings
1⁄2 teaspoon saffron thread
1 lb large raw shrimp, peeled and deveined
3 cups short-grain rice (preferably Spanish or Italian)
6 cups warm chicken stock
1 1⁄2 lbs small live clams
1 cup frozen peas
- With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
- Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
- When the onion begins to sizzle, increase the heat to medium.
- Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
- As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
- When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
- Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
- Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
- Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
- The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
Tip: This works well woth boneless, skinless chicken thighs.