Paella With Poblanos, Corn, And Clams

• 2 tablespoons olive oil
• 2 cups chopped yellow onion
• 3 garlic cloves, minced
• 2 poblano chiles, seeded and chopped
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3/4 cup uncooked short-grain brown rice
• 1/4 teaspoon saffron threads, crushed
• 2 cups water
• 1/8 teaspoon ground red pepper
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 1 cup halved cherry tomatoes
• 2 pounds littleneck clams
• 2 tablespoons chopped fresh flat-leaf parsley
• 8 lemon wedges

1. Preheat oven to 450u0b0.
2. Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; saute 3 minutes. Add rice and saffron. Cook 2 minutes; stir constantly. Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.
3. Bake at 450u0b0 for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture. Bake at 450u0b0 for 12 minutes or until shells open, and discard unopened shells.
4. Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges.

olive oil, yellow onion, garlic, poblano chiles, kosher salt, black pepper, brown rice, saffron threads, water, ground red pepper, corn kernels, tomatoes, littleneck clams, flatleaf, lemon wedges

Taken from www.myrecipes.com/recipe/paella-with-poblanos-corn (may not work)