Paella

Traditional paella with chicken, chorizo and shrimp!

Ingredients

1/2 cup	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Napa Oil and Vinegar Bottles, Set of 2 Price: $13.46 Emile Henry Oil Cruet, 14 ounce Price: $37.99
4	chicken breasts, boneless and skinless, cut in half
	salt and fresh ground pepper salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
3	chorizo sausages, cut in 1/2" pieces
1 1/2 pounds	medium shrimp, shelled and deveined
1 large	yellow onion, chopped
2 cloves	garlic, minced
1 1/2 teaspoons	saffron threads, crushed
One 28 ounce can	tomatoes, drained and chopped
2 cups	paella rice
8 tablespoons	Italian flat leaf parsley, minced
2	bay leaves
4 cups	chicken broth, heated
2 cups	white beans, cooked
8 ounces	green beans, cooked tender crisp
24	clams, rinsed
1 cup	roasted red pepper strips, for garnish Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $35.96 MIU Stainless-Steel & Acrylic Mill Price: $11.66 PepperMate Mills Price: $39.99 View More
1 cup	thawed frozen peas
2	lemons, cut in quarters, for garnish

Cooking Instructions

In a paella pan, heat the olive oil over medium heat. Season chicken well with salt and pepper, sauté in oil until well browned. Transfer to a plate. Add sausages to the pan and cooked until browned well on all sides, about 10 minutes. Transfer sausages to the plate. Add the shrimp and sauté on both sides until pink. Transfer to the plate.

Add the onion, garlic, saffron, and tomatoes to the pan and cook, stirring occasionally, until vegetables have softened, about 5 to 7 minutes. Add the rice to the pan and stir to coat well with oil. Stir in six tablespoons of the parsley and the bay leaves.

Preheat oven to 325 F. Stir the hot chicken broth, white beans and green beans into the rice. Bring to a boil over medium-high heat. Cook, stirring occasionally, for ten minutes. Return the chicken, sausage and shrimp to the pan, burying them in the rice. Place the clams in the rice, hinge side down. Sprinkle the red pepper strips and peas over the rice. Place in oven and bake uncovered for 20 minutes.

Remove from oven, cover loosely with foil. Let stand for ten minutes. Discard any clams that do not open completely. Garnish with lemon wedges and remaining parsley. Serve.

Serves 8

Everyday Celebrations by Donata Maggipinto, Chronicle Books