Paella with Poblanos, Corn, and Clams

Ingredients

• 0.5 teaspoon pepper black divided
• 1 cup cherry tomatoes halved
• 1.5 cups corn kernels fresh ( 2 ears)
• 2 tablespoons flat-leaf parsley fresh chopped
• 3  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 1.3 teaspoons kosher salt divided
• 8  lemon wedges 
• 2 pounds littleneck clams 
• 2 tablespoons olive oil 
• 2  poblano chiles seeded chopped
• 0.3 teaspoon saffron threads crushed
• 0.8 cup short-grain brown rice uncooked
• 2 cups water 
• 2 cups onion yellow chopped

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. Heat oil in a 12-inch ovenproof skillet over medium-high heat.
3. Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; saut 3 minutes.
4. Add rice and saffron. Cook 2 minutes; stir constantly.
5. Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.
6. Bake at 450 for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture.
7. Bake at 450 for 12 minutes or until shells open, and discard unopened shells.
8. Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges.