Paella With Chicken, Chorizo And Shrimp

• 1/2 cup chopped parsley
• 1/4 cup sliced almonds
• 3 cloves garlic
• 5 cups well-seasoned chicken stock
• 1/4 teaspoon saffron threads
• 3 tablespoons extra virgin olive oil
• 1/2 pound chorizo, peeled, in small chunks
• 1 3 1/2-pound chicken, cut up
• Salt and freshly ground black pepper
• 1 medium onion, chopped
• 1 leek, white part only, chopped
• 1/2 cup sliced red bell pepper
• 1/2 cup sliced yellow bell pepper
• 6 ripe plum tomatoes, diced
• 1/2 cup dry white wine
• 1 tablespoon paprika, preferably Spanish smoked
• 3 cups short grain rice, preferably Spanish
• 1/4 pound green beans, trimmed, in 1-inch lengths
• 1/2 pound peeled medium shrimp
• 1/2 cup sliced Spanish pimento-stuffed olives

1. In a mortar or food processor, grind parsley, almonds and garlic to a paste.
2. Set aside.
3. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
4. Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans.
5. Add chorizo and saute until heated through.
6. Remove from pan.
7. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces.
8. Remove chicken.
9. Lower heat.
10. Saute onion and leek until soft but not brown.
11. Preheat oven to 400 degrees.
12. Add red and yellow peppers to paella pan.
13. When soft, add tomatoes and wine.
14. When most of the liquid has evaporated, add paprika and rice and stir to coat.
15. Add stock mixture and stir.
16. Simmer 5 minutes.
17. Fold in parsley mixture, beans and chorizo.
18. Add chicken and simmer another 5 minutes.
19. Arrange shrimp on top.
20. Place in oven about 15 minutes, until chicken and rice are cooked.
21. Remove from oven, cover loosely with foil and set aside 10 minutes.
22. Garnish with olives and serve.

parsley, almonds, garlic, chicken, saffron threads, extra virgin olive oil, chorizo, chicken, salt, onion, only, red bell pepper, yellow bell pepper, tomatoes, white wine, paprika, short grain rice, green beans, shrimp, olives

Taken from cooking.nytimes.com/recipes/8009 (may not work)