Seafood And Chicken Paella

• 1 lb chorizo or other spicy sausage, cut into 1/2inch slices
• 3 Tbsp olive oil
• 2-3 lbs chicken legs (preferably marinated)
• salt
• pepper
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 large garlic cloves, minced
• 2 large tomatoes, seeded, chopped
• 1/4c chopped fresh parsely
• 1 small jar pimientos, drained, chopped (these are optional in my mind!)
• 2c arborio rice
• 4c chicken broth
• 1/2 tsp dried oregano
• 1/4 tsp powdered saffron (crumbled works too, just really crumble it!)
• 1c frozen/fresh green peas, thawed (also optional if you hate peas!)
• 1 lb FRESH large deveined shrimp
• 18 mussels or steamer clams, scrubbed

1. In a large skillet over med heat, brown chorizo/sausage 5 min, and transfer to a plate. Add the 1-2 Tbsp of the oil to the skillet, add chicken legs and brown, turning frequently, ~15 min, season with salt/pepper, COVER, and cook over med-low heat 20min. Remove to plate with chorizo.
2. Add 1 Tbsp oil to skillet, over med heat, saute onion, peppers and garlic ~5min, add tomatoes, parsley and pimientos and cook 2 more min. Remove to a bowl.
3. In a large saucepan, combine rice, broth, oregano, salt and pepper and saffron. Bring to a boil, reduce to low, COVER, and cook ~20min until rice is tender.
4. Preheat over to 350.
5. Transfer rice to an OILED paella pan. Mix in chorizo, vegetables and peas. Press shrimp into the rice until they are flush with the top of the rice. Lay chicken legs on top. Spread mussels/clams on top.
6. Bake uncovered until mussels/clams open, ~20-25min.

chorizo, olive oil, chicken, salt, pepper, onion, green bell pepper, red bell pepper, garlic, tomatoes, fresh parsely, pimientos, arborio rice, chicken broth, oregano, powdered saffron, green peas, shrimp, mussels

Taken from www.epicurious.com/recipes/member/views/seafood-and-chicken-paella-50025311 (may not work)