Serve up this festive one-pan-wonder by Chef Lynn Crawford at your next dinner party. All you need to round out a Spanish-inspired feast is a great strawberry melon sangria and creme caramel for dessert.
6 cups chicken stock
1 good pinch of saffron
1/2 teaspoon smoked Spanish paprika
4 chicken legs, cut in half
½ cup olive oil
2 chorizo sausage, cut into 1/4 " pieces
¼ pound serrano ham, diced
1 medium onion, chopped
1 bunch scallions, chopped
5 cloves garlic, peeled and roughly chopped
4 jarred piquillo peppers, drained and cut into pieces
1 pound 21/25 shrimp, raw, peeled and deveined
3 cups short grain Spanish rice such as Bomba or Calasparra
2 bay leaves
2 sprigs thyme
1 cup dry white wine
1 cup fresh or frozen peas
18 clams and/or mussels, scrubbed
½ bunch flat leaf parsley, finely chopped for garnish
1 lemon, cut into wedges for garnish
Metal Paella pan, or a large, wide, oven safe skillet
Preheat oven to 325*F.
In a medium pot, heat the stock with the saffron and paprika. Cover and simmer 15 minutes.
Season the chicken legs well with salt and pepper. In a metal Paella pan, heat the oil. Add the chicken and sauté over medium high heat until golden. Remove to a warm platter. Add the chorizo, and ham to the pan and cook together for about 10 minutes.
Add the chopped onion, scallions, garlic, and roasted peppers and saute until the onion is soft.
Add the rice to the pan and stir to coat it well with the oil. Add the bay leaves, thyme then add the wine. Stir together and allow the wine to evaporate by half then add the stock and season rice with salt and pepper.
Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up.
Bake at 325*F, uncovered, for 20 minutes.
To serve, decorate with lemon wedges and chopped parsley.