|1/2 cup||olive oil|
|4||chicken breasts, boneless and skinless, cut in half |
| ||salt and fresh ground pepper|
|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|
|4 cups||chicken broth, heated|
|2 cups||white beans, cooked|
|8 ounces||green beans, cooked tender crisp|
|1 cup||roasted red pepper strips, for garnish|
|1 cup||thawed frozen peas|
|2||lemons, cut in quarters, for garnish|
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.
www.CHEFScatalog.com/catalog/product.aspx?item=22243" target="_blank"> Everyday Celebrations by Donata Maggipinto, Chronicle Books