Paella Valenciana

• 6 cups chicken stock or canned low-sodium broth
• 1/2 teaspoon saffron threads
• 1/3 cup olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 1 small red bell pepper, seeded and chopped
• 1 small green bell pepper, seeded and chopped
• 2 small carrots, chopped
• 1 small onion, peeled and chopped
• 8 ounces Spanish chorizo, chopped
• 3 cups short-grain Spanish rice
• 4 mussels, de-bearded and scrubbed
• 4 clams, scrubbed
• 4 shrimp, peeled and deveined
• 1 cup fresh green peas
• 2 lemons: 1 juiced, 1 cut into wedges for serving

1. 1. In a saucepot over medium-high heat, bring the chicken stock to a boil and add the saffron. Reserve the stock warm over medium-low heat.
2. 2. In a medium-size paella pan over medium-high heat, heat the oil. Add the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes.
3. 3. Add the peppers, carrots, onion, and chorizo, and saute until the vegetables just start to tenderize, 3 to 4 minutes. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes.
4. 4. Add enough of the warm stock to the pan to just cover the rice, and bring the liquid to a boil. Cover the pan, reduce the heat to medium, and simmer for 10 minutes.
5. 5. Arrange the seafood and peas over the rice, add the lemon juice, re-cover, and continue simmering until the seafood is cooked through and shellfish have opened, 4 to 5 minutes. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Serve with lemon wedges.

chicken stock, saffron threads, olive oil, chicken, red bell pepper, green bell pepper, carrots, onion, spanish chorizo, shortgrain spanish rice, mussels, clams, shrimp, fresh green peas, lemons

Taken from www.epicurious.com/recipes/food/views/paella-valenciana-51121590 (may not work)