Paella

• 2 lb. chicken legs and thighs (skinless, boned if possible)
• 2 Tbsp. olive oil
• 3 medium size (about 8 oz.) mildly seasoned chorizos, crumbled
• 4 slices bacon, diced
• 1 large onion, chopped
• 2 cloves garlic, minced or mashed
• 1 1/4 c. long grain rice
• 1/8 tsp. saffron (optional)
• 1 (16 oz.) can stewed tomatoes
• 1 (14 oz.) can regular strength chicken broth
• 2 Tbsp. each: minced parsley and white wine vinegar
• 1/2 c. dry white wine
• 1 tsp. each: oregano leaves, round coriander, paprika and salt
• 1 lb. medium shrimp, shelled and deveined
• 1 (10 oz.) pkg. frozen peas
• 2 (about 3 1/2 oz. each) cans smoked clams or smoked oysters, well drained

1. In a large kettle, brown chicken pieces well in the olive oil over medium-high heat.
2. Remove chicken and set aside.
3. Discard any fat in pan.
4. Add chorizos and bacon to pan and cook, stirring until lightly browned.
5. Add the onion and garlic and cook, stirring, until soft.
6. Add the rice and saffron to pan and stir until rice is lightly browned (about 5 minutes).
7. Add tomatoes, chicken broth, parsley, vinegar, wine, oregano, coriander, paprika and salt to the pan.
8. Arrange chicken pieces on top.
9. (Can be refrigerated for up to a day before cooking.)
10. Cover and bring mixture to boiling over medium heat, stirring as necessary. Simmer until chicken and rice are tender, about 20 minutes.
11. Add shrimp; cover and simmer 5 minutes or until shrimp are firm and pink.
12. Remove from heat.
13. With tongs, remove chicken pieces and set aside; keep warm.
14. Stir peas and smoked clams or oysters into rice mixture.
15. If desired, transfer to a wide, deep serving platter.
16. Arrange chicken around rice and seafood mixture.

chicken, olive oil, chorizos, bacon, onion, garlic, long grain rice, saffron, tomatoes, regular strength chicken broth, parsley, white wine, oregano, shrimp, frozen peas, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056297 (may not work)