Michael Symon's Paella

(Courtesy of Michael Symon)

Ingredients:
5 c. chicken stock
1 Tbsp. olive oil
1 Spanish onion, chopped
2 c. short-grain rice
Saffron threads, large pinch
1 1/2 c. San Marzano tomatoes, drained and halved
8 chicken thighs and drumsticks (4 of each)
1/2 lb. dried chorizo
12 mussles (debearded and scrubbed)
12 littleneck clams (scrubbed)
1 1/2 lb. large shrimp
1 c. frozen peas
1/4 c. flat-leaf parsley, chopped
1/4 c. white wine

Directions:
In a paella pan, heat olive oil over medium heat.  Add the chorizo and cook until cooked through and it has rendered it's fat.  Remove chorizo from pan and reserve.

Add the chicken, browning on all sides.  Remove chicken from the pan and reserve.

Add the onion and cook until translucent.

Add the rice to the pan.  Toast the rice.  Deglaze the pan with the white wine.  Once rice is toasted, add the saffron and then slowly add the stock, stirring as you go.

Add the tomatoes.  Stir.  Nestle the chicken in the pan and arrange the mussles, clams, shrimp and peas.  Cover the pan.  Cook, covered, until the clams and mussles have opened and the rice is tender, about 15 minutes.  Garnish with freshly cracked pepper and some parsley.  Serve.

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