Paella Valencia

• 8 boneless, skinless chicken thighs, cut in half
• 1/2 cup flour
• Salt and pepper
• 6 TBSP olive oil (split)
• 1 large onion, diced
• 2 cloves of garlic, diced
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1 large carrot, sliced into matchsticks
• 1 lb Italian sausage, cut in 1/2 inch rounds
• 1-14 oz can of whole tomatoes, cut into wedges (reserve the juice)
• 3 cups short or medium grain rice
• 1/2 tsp saffron
• 6 cups low sodium chicken broth
• 1/2 package frozen peas, thawed
• 3/4 lb shrimp, peeled and deveined
• 3/4 lb Bay (small) scallops
• 1 lb lump crab meat
• 8-12 small clams
• 8-12 muscles
• 1 lemon cut in wedges
• A small handful of Italian parsley chopped

1. Brown Chicken and Sausage
2. Put flour in a paper bag. Season flour with a 1/2 tsp salt and 1/2 tsp pepper. Add 2 or 3 chicken thighs at a time to the paper bag and shake to coat. Brown chicken in 4 TBSP of olive oil in a large skillet. When done, remove chicken, set aside and brown the Italian sausage in the same pan. When done, remove sausage and set aside.
3. Saute vegetables
4. Pour out any grease, but don't clean the pan. Add 2 TBSP of olive oil and saute onion (season with salt and pepper) until soft and glistening. Add garlic, peppers and carrots and saute another 2-3 minutes. Stir in cut up tomatoes. Continue to saute for 4-5 minutes. Stir the rice into the vegetables and cook for a couple minutes.
5. Assemble the paella
6. Transfer the rice mixture to a paella pan. Distribute the chicken thighs and sausage around the rice and work them into the rice.
7. In another pot heat the chicken broth, reserved juice from the can of tomatoes and saffron to nearly boiling. Carefully add the chicken broth to the rice mixture and stir to moisten all the rice. Cover with tinfoil.
8. First baking
9. Bake at 350 degrees Fahrenheit covered for 45 minutes or until rice is done and liquid is absorbed. Add additional hot chicken broth if rice seems dry and not cooked.
10. Second baking
11. Add seafood and thawed peas to top, recover and bake another 15 minutes or until seafood is done. Let stand covered for 5 minutes. Throw away any un-opened shellfish. Garnish with lemon slices and chopped parsley.
12. Bon appetite

chicken, flour, salt, olive oil, onion, garlic, green pepper, red pepper, carrot, italian sausage, tomatoes, short, saffron, chicken broth, frozen peas, shrimp, ube, lump crab meat, clams, muscles, lemon, handful of italian parsley

Taken from www.epicurious.com/recipes/member/views/paella-valencia-50184138 (may not work)