My Ultimate Paella #3

• 16 large raw shrimp, shelled and deveined
• 16 small hard-shelled clams
• 16 mussels, scrubbed and debearded
• 3 chorizo sausages, cut into serving pieces
• 2 lb. chicken, cut into 12 serving pieces
• 2 tsp. salt
• 1/2 c. olive oil
• 1/2 c. onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 red or green pepper, cut into strips
• 1 large tomato, peeled and finely chopped
• 3 c. raw long grain rice
• 1/4 tsp. ground saffron or saffron threads (grind with mortar and pestle)
• 6 c. boiling water
• 1/2 c. frozen peas, thawed

1. Place sausages in 12-inch heavy skillet.
2. Add enough cold water to cover them completely.
3. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for around 5 minutes.
4. Drain on paper towels.
5. Pat chicken dry with paper towels; season with salt and pepper.
6. In a heavy 12-inch skillet, heat 1/4 cup of the olive oil.
7. Add the chicken, skin side down, and brown, turning pieces with tongs.
8. When golden brown, remove to a platter.
9. Place the remaining 1/4 cup olive oil in 12-inch skillet.
10. Add the onions, garlic, bell pepper and tomato.
11. Cook briskly until most of the liquid in the pan evaporates.

shrimp, clams, mussels, chorizo sausages, chicken, salt, olive oil, onions, garlic, red, tomato, long grain rice, ground saffron, boiling water, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082565 (may not work)