12 small fresh clams in shell
12 medium-sized fresh shrimp in shells
8 oz. chorizo or other garlic-seasoned sausage
2 Tbsp. olive or cooking oil
2 1/2 lb. chicken, cut into 8 serving pieces
2 (15 oz.) cans chicken broth (about 4 c.)
1 medium-sized onion, cut into wedges
1 sweet red or green pepper, cleaned out and cut into strips
1/2 tsp. minced garlic
2 c. white rice, uncooked
1/2 tsp. oregano
1/4 tsp. saffron
1/2 c. fresh peas or 1/2 (10 oz.) pkg. frozen peas
For fresh clams, cover clams in shells with salted
water, using 3 tablespoons salt to 8 cups cold water. Let
stand 15 minutes and rinse. Repeat soaking and rinsing twice.
Set aside. For fresh shrimp, remove shells from shrimps.
Split each shrimp down the back with a small knife and pull out
the black or white vein. Rinse shrimp and dry on a paper
towel. Set aside.
In a paella pan or a very wide skillet, cook sausage 10
minutes or until done. Drain; let cool and slice. Set aside.
Heat oil in the skillet and brown chicken 15 minutes, turning
occasionally. Remove chicken and set aside. In a saucepan,
heat chicken broth to a boil.
Meanwhile, brown onion, red pepper and garlic in oil
remaining in the skillet. Remove oven racks and preheat the
oven to 400 degrees. Add rice, boiling broth, oregano and saffron to
the skillet. Bring to a boil over high heat and then remove.
Arrange chicken, sausage, shrimp and clams on top of the rice.
Scatter peas over all. Set the pan on the oven floor and bake
uncovered for 25 to 30 minutes or until liquid has been ab-
sorbed by rice. NEVER stir paella after it goes into the oven.
Remove paella from the oven and cover with a kitchen towel.
Let rest 5 minutes. Serve at the table directly from the pan.