Ingredients
- 3 lbs. mussels, cleaned and beards removed
- 20-25 shrimp, about 1-1/4 lbs. peeled and deveined, tails removed
- 2 dozen clams (little necks preferably)
- 2 cups seafood broth or fumet (fish stock)
- 4 oz. extra virgin olive oil
- 2 tsp. saffron
- 9 cups chicken stock
- 10 chicken thighs
- 1/2 white onion, large diced
- 1 large red pepper, diced
- 1 large green pepper, diced
- 1 tbsp. minced garlic
- 1/2 lb. Zweigle’s Chicken Chorizo Sausage, diced
- 1 lb. Spanish rice (yellow rice)
- 8 oz. tomatoes peeled, seeded, large diced
- 6 oz. pimento beans, cooked
- 6 oz. green peas
- 1 1/2 oz. sliced scallions
Instructions
- Bring seafood broth (fumet) to a boil with the saffron and let steep for 30 minutes. Set aside.
- Season the chicken with salt and pepper. Add 1 oz. of oil to paella pan or very large sauté pan. Heat until oil begins to smoke, add chicken and brown on all sides. Remove from the pan and reserve.
- Add the remaining oil to the pan with onions, peppers, beans, peas and scallions. Sauté for 2-3 minutes, add the garlic, and sweat for 1 minute. Add the diced chorizo and rice, stirring often to coat the rice with oil.
- Add the tomatoes, reserved stocks, chicken, mussels, shrimp and clams to the pan. Cover, reduce heat to low, and cook for 5 minutes or until all the clams have opened. Do not stir the rice during this process.