Portuguese Paella

• 1 chicken (cut into pieces or 6 skinless thighs)
• 1 small onion (chopped)
• 2 ham hocks
• salt and pepper
• 1/4 cup extra virgin olive oil
• 2 garlic cloves (chopped)
• 2 cups rice (Spanish)
• 1/2 lb raw peeled shrimp
• 1/2 lb clam (littleneck)
• 1/2 lb mussels
• 1/2 lb sea scallops
• 3/4 lb linguica sausage (sliced into 2 inch pieces) or 3/4 lb chorizo sausage (sliced into 2 inch pieces)
• 1 red bell pepper (sliced)
• 1 cup chicken stock or 1 cup broth
• 3/4 cup white wine
• 1/4 teaspoon saffron (sub. safflower spice or Sazon)
• 1/2 cup frozen peas

1. Rinse chicken pieces and pat dry with paper towel.
2. Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden.
3. Remove chicken, leaving ham hocks in pot, and saute garlic, onion and rice for a few minutes.
4. Add chicken back to skillet on top of rice. Tuck in seafood and sausage.
5. Add chicken stock or broth, wine, saffron and bell pepper. Cover and simmer 20 minutes.
6. Sprinkle peas on top, and cover again and continue to cook an additional 10 minutes and serve.

chicken, onion, ham hocks, salt, extra virgin olive oil, garlic, rice, peeled shrimp, clam, mussels, linguica sausage, red bell pepper, chicken, white wine, saffron, frozen peas

Taken from www.food.com/recipe/portuguese-paella-148361 (may not work)