Chicken, Sausage & Seafood Paella

Makes 4 - 6 servings

Suzanne

ingredients

4 each small chicken thighs and breast halves.
2 1/2 tbsp finely minced garlic
1 1/2 tbsp dried oregano
2 tsp coarsely ground pepper
1 tsp salt
3 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1/2 tsp saffron threads
1/4 cup dry white wine
6 oz Spanish chorizo
6 tbsp olive oil
2 yellow onions, chopped
2 - 3 cups canned tomatoes
1 1/2 cups short grain white rice
4 cups chicken stock or broth
16 shrimp, peeled & deveined
1 cup frozen petite peas, thawed
24 clams and/or mussels, debearded and scrubbed

directions

1
Rinse the chicken pieces and pat dry. In a small bowl, stir together 1 1/2 tbsp of the garlic, the oregano, pepper & salt. Stir in vinegar. Stir in extra virgin olive oil to form a paste. Rub the paste on the chicken, cover and refrigerate overnight.
2
Crumble saffron into small saucepan, add the wine and bring to a simmer. Remove from the heat and let steep for 10 minutes. In a frying pan over medium high heat, sauté the chorizo until golden brown, about 5 minutes. Cut the chorizo into 1 inch chunks and set aside.
3
In a large frying pan over high heat, warm about 3 tbsp of the olive oil. Add the marinated chicken pieces and brown on all sides, about 10 minutes. Using tongs, transfer to a plate. Wipe out the pan. Add the remaining 2 tbsp oil and place over medium heat. Add the onions and sauté until soft, about 10 minutes.
4
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5
Add the tomatoes and remaining 1 tbsp garlic and cook, stirring occasionally, about 5 minutes. Add the rice and stir until opaque, about 3 minutes. Raise the heat to high, add the stock, saffron and wine. Bring to a boil, reduce the heat to low and simmer, uncovered until the rice is half cooked, about 10 minutes. Return the chicken to the pan and cook until most of the liquid has been absorbed and the chicken is cooked through, about 10 minutes longer. Stir in the shrimp, chorizo and peas during the final 5 - 8 minutes of cooking; the shrimp will be opaque when ready.
6
Meanwhile, in a wide saucepan, pour water to a dept of 1 inch. Add the clams and/or mussels, discarding any that do not close to the touch, cover and place over medium heat. Steam, shaking the pan occasionally, until the shellfish open 3 - 5 minutes. Discard any that failed to open. Stir the clams and/or mussels and their pan juices into the paella. Let stand for 10 minutes before serving.