Paella

• 1 pound Spanish chorizo
• 1/4 cup plus 2 tablespoons olive oil
• 1 red bell pepper, stemmed, seeded, and julienned
• 1 yellow bell pepper, stemmed, seeded, and julienned
• 1 yellow onion, thinly sliced
• Coarse salt and freshly ground pepper
• 1/4 cup garlic, very thinly sliced, plus 2 tablespoons finely chopped
• 1 teaspoon saffron
• 2 cups medium grain Spanish rice, such as Bomba paella rice
• 6 cups homemade or store-bought low-sodium Basic Chicken Stock
• 16 mussels, scrubbed and de-bearded
• 16 Manila or little neck clams, scrubbed
• 16 extra-large shrimp, peeled and de-veined
• 1 pound calamari with tentacles, cleaned and cut into 1/2-inch pieces
• 1/4 cup white wine
• 1/4 lemon, juiced
• 1 tablespoon plus 1 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
• 1 tablespoon plus 1 teaspoon chopped fresh oregano
• 1 tablespoon plus 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped shallots
• 1 cup frozen peas
• 1 (4-to-4 1/2-pound) Roast Chicken, cut into 8 pieces

1. DIRECTIONS
2. 1. Heat a grill pan over high heat. Place chorizo on grill and cook, turning once until outside is charred and inside is heated through (if chorizo is pre-cooked), about 1 minute per side, or cooked through (if chorizo is not pre-cooked), about 4 minutes per side. Slice chorizo crosswise and set aside.
3. 2. Heat 1/4 cup olive oil in a 13 1/2-inch paella pan over medium-high heat. Add both peppers and onion and cook, stirring, until vegetables have softened, about 3 minutes; season with salt and pepper. Add 1/4 cup sliced garlic, and cook, stirring, one minute more. Add saffron and rice; stir to coat. Add stock and reduce heat to low; cook until rice is almost done, but still very al dente, about 20 minutes.
4. 3. Meanwhile, heat remaining 2 tablespoons in a large skillet over medium-high heat. Add mussels, clams, shrimp, and calamari; stir to combine. Add wine, lemon juice, parsley, oregano, thyme, remaining tablespoon chopped garlic, and shallots; season with salt and pepper. Cover and cook until mussels and clams have opened and shrimp and calamari are cooked through, about 5 minutes.
5. 4. Preheat oven to 350 degrees. Add any accumulated liquid from cooking seafood along with peas; stir to combine. Top with seafood, chorizo, and chicken; season with salt and pepper. Transfer paella pan to oven and cook until rice is slightly crunchy, about 5 minutes. Garnish with chopped parsley and serve immediately.

chorizo, olive oil, red bell pepper, yellow bell pepper, yellow onion, salt, garlic, saffron, grain spanish, chicken, mussels, manila, shrimp, calamari, white wine, lemon, parsley, fresh oregano, thyme, shallots, frozen peas, chicken

Taken from www.epicurious.com/recipes/member/views/paella-50098781 (may not work)