Paella

You will need:

8 Chicken Thighs

1-2 Chorizo

12 Littleneck Clams

18 Large Shrimp, Tails On

Paprika

Salt and Pepper

Olive Oil

1 28oz. Can Whole, Peeled Tomatoes

1 Spanish Onion

6 Cloves Garlic

2 Cups Rice

6 Cups Room Temperature Water

Garlic Salt

1/2 Box Frozen Peas

1 Large Lemon

-Makes about 8 servings-

Directions:

- In a large zip-top baggie, combine the chicken in paprika, salt, pepper, and garlic salt. Make sure all of the chicken is coated.

- Put in refrigerator for 30 minutes.

- In large paella pan coated in olive oil, combine the chicken and the chorizo, cut into slices. Cover and cook over medium heat for 10 minutes.

- Turn the chicken and cook for another 10-12 minutes, uncovered. Chicken will look brown and the oil will have turned a beautiful red. 

- Remove the meat to a plate. (or 2)

- Hand-squeeze the tomatoes from the can so they are almost like stewed tomatoes, and add them to the red olive oil. Throw the liquid in the can away. It's nasty.

- Dice the onions and mince the garlic, and add them in.

- Cook over low heat until it is like a sauce. 

- Add the rice and the water. cook over medium heat for about 15 minutes.

- Add the chicken and chorizo back in. (The water will not all be sucked up yet.)

- Fold in the clams and shrimp as well.

- Cook for about 8 minutes.

- Add the peas, cover, and cook for about 8 more minutes. Do not stir too much (you want some nice browned rice at the bottom), only turn it all every few minutes. If you are like me and need a larger paella pan, this part can be a little difficult. Just be gentle, so as to spill as little as possible!! 

- When the paella is nice and fluffy, it is done. The clams will have popped open, and the shrimp will be pink.

- Serve with lemon wedges. Paella is SO GOOD with lemon juice all over it!!

- Enjoy!! :)