Seafood and Chicken Paella

Ingredients

• 2.5 cups arborio rice 
• 4  chicken tights 
• 4  skin-on chicken drumsticks 
• 6 cups chicken stock see 
• 12  littlenecks clams cleaned
• 0.5 cup flat parsley chopped
• 6  chorizos spanish
• 4  garlic cloves minced
• 10 servings lemon wedges for serving
• 0.5 cup olive oil 
• 1 small onion finely chopped
• 1 tablespoon paprika 
• 0.5 cup peas frozen
• 1 pinch saffron threads 
• 10 servings salt and pepper 
• 1 pound shrimp deveined peeled

Equipment

• frying pan

Directions

1. In a large paella pan over medium heat, add the olive oil and the chorizo. Sauté for 5 minutes or until the chorizo is brown.
2. Remove and set aside.Rub the chicken pieces with paprika, salt and pepper and add to the paella pan. Sauté for 4 minutes on each side or until brown.
3. Remove from the paella pan and set aside with the chorizo.
4. Add the onions and garlic to the paella pan and sauté for about 7 minutes or until translucent.
5. Add the rice and stir to coat.
6. Add the chicken stock, stir and cook for about 15 minutes.
7. Add the chicken pieces, chorizo and saffron, cook for about 10 more minutes.
8. Add the shrimp and clams, give the paella a good shake and cook for 10 minutes more.
9. Add the peas and let it sit for 5 minutes.
10. Add the parsley and decorate with lemon wedges.
11. Serve.