Ingredients
- 3 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 cloves garlic, crushed
- 1/2 teaspoon crushed red pepper flakes
- 2 cups arborio white rice or brown rice
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 3 chicken broth
- 1 cup of clam juice
- 4 sprigs fresh thyme
- 4 chicken thighs
- Salt and freshly ground black pepper
- 1 red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 3/4 pound chorizo, casing removed and sliced on an angle
- 10 to 15 medium sized shrimp with the shell on
- 10 to 15 mussels or clams, cleaned
- 1/4 cup frozen peas
- 2 lemons zested
Garnish:
- 1/4 cup chopped flat-leaf parsley
- Lemon wedges
In a very wide pan, over medium high heat, add 2 tablespoons extra-virgin olive oil, put in crushed garlic, chopped onions, julienned red peppers red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, clam juice, thyme and bring liquids to aboil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil. and then put in to paella pan to continue cooking Season chicken with salt and pepper. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley, and serve with wedges of lemon.
