Ingredients

• 2 pounds boneless chicken thighs
• 1.5 pounds large scallops
• 3 pounds shrimp with shells intact
• 3 dozen clams, cleaned and scrubbed
• 2 small chorizo, chopped
• 1 16 oz package frozen green peas
• 1 large onion coursely chopped
• 1/4 cup chopped parsely
• 5 cups of long grain rice
• 1 cup white wine
• 3 garlic cloves finely chopped
• 1 small jar sliced pimentos (Goya Brand)
• 1.5 tsp saffron
• 1 tsp colorante (Goya)
• 1/4 tsp cayenne pepper
• 3 bay leaves
• 5.5 cups seafood broth (reserved from shrimp and clams, 3 cups shrimp broth, 2.5 clam juice)
• 6 cups chicken broth (homemade from the chicken skins or best quality store bought)
• 1/4 cup olive oil plus 2 TB

Directions

Paella is all about preparation. When you are ready to begin the paella, all ingredients need to be ready and prepped. This includes having the chicken marinated, the shrimps cooked, the clams cooked and the broths ready to be added.

A few general notes - the ratio of rice to broth is 1 cup rice to 2.5 cups liquid. The best flavor comes from using the shrimp water used to boil shrimp, chicken broth made from the chicken skins and the clam juice from the clams. Store bought diminishes flavor.

This recipe makes a huge pot of paella for 8+ people with leftovers.

Chicken Preparation

1. Combine chopped parsely, chopped garlic, 1 tsp salt and 2 TB olive oil.
2. If the chicken thighs have skin, remove skin and set aside for the broth.
3. Brush the parley, garlic, olive oil mixture on the chicken, coating evenly and let sit for 30-60 minutes.
4. If making your own chicken broth, boil chicken skins in 8 cups of water for 10 minutes; Set Aside and reserve for the rice liquid.

Seafood Preparation

1. Bring a large pot of water to boil with 3 bay leaves and 1 tsp salt. Add shrimp to boiling water and cook for 7 minutes.
2. Remove the shrimp from the water with a slotted spoon and reserve the cooking water for the paella. DO NOT DISCARD!
3. Peel shrimp and set aside.
4. Place 6 cups of water with salt in another large pot and bring to a boil. Add cleaned clams and cook 5 minutes until clams open. Set clams aside. Reserve clam water for rice.

Paella Preparation

1. In a very large paella pot, heat 1/4 cup of oil over medium heat. Oil should completely coat bottom of the pan. Add more if needed.
2. Add boneless chicken thighs with parsely/garlic marinade and chopped onion to the pan. Cook chicken 4 minutes per side.
3. Add seafood broth (measured from shrimp and clam water), chicken broth and white wine. Bring to boil.
4. Add saffron,colorante and cayenne to the broth.
5. Add rice and let simmer for 15 minutes.
6. Add clams to the pot and cook covered 5 minutes. make sure you can start to see the rice rise when you add the clams.
7. After 5 minutes, add peas and chorizo and cook 5 minutes.
8. Add scallops - and cook 5 minutes.
9. Add cooked shrimp placing on top of paella.
10. Finish cooking in the oven 10 minutes at 350.
11. Place sliced pimento on top decorating appropriately. Let rest 10 minutes and serve