instructions In a paella pan, heat the olive oil over medium heat. Add the chorizo and cook until cooked through and it has rendered its fat. Remove chorizo from pan and reserve.
ingredients 8 Chicken Thighs and Drumsticks (4 of each)
instructions Add the chicken, browning all sides. Remove the chicken from pan and reserve.
ingredients 1 Spanish Onion (chopped)
instructions Add the onion and cook until translucent.
ingredients 2 cup Short-grain Rice 1/4 cup White wine Saffron Threads (large pinch) 5 cup Chicken Stock
instructions Add the rice and toast. Deglaze the pan with the white wine. Once rice has toasted, and the saffron and then slowly add the stock, stirring as you add.
ingredients 1 1/2 cup San Marzano Tomatoes (drained and halved) 12 Mussels (debearded and scrubbed) 12 Littleneck Clams (scrubbed) 1 1/2 pound Large Shrimp 1 cup Frozen Peas 1/4 cup Flat-Leaf Parsley (chopped)
instructions Add the tomatoes and stir. Nestle the chicken in the pan and arrange the mussels, clams, shrimp, peas, and cover the pan. Cook, covered until clams and mussels have opened and rice is tender, about 15 minutes. Garnish with freshly cracked pepper and some parsley. Serve.