Paella Valenciana
"Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually. Stir stock or canned chicken broth into the rice all at once and cook...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil see savings
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1 large onion, thinly sliced see savings
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1 garlic clove, thinly sliced see savings
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3 whole chicken legs, split into thighs and drumsticks see savings
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Salt and freshly ground black pepper see savings
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3 ounces Spanish chorizo, finely diced see savings
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1 cup sliced piquillo peppers (from a 9-ounce jar) see savings
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1 15-ounce can large butter beans, drained and rinsed see savings
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5 cups chicken stock , or low-sodium broth see savings
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Pinch of saffron threads, crumbled see savings
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2 cups arborio rice (15 ounces) see savings
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1/2 cup frozen baby peas see savings
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24 mussels, scrubbed and debearded (about 1 pound) see savings
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24 littleneck clams, scrubbed see savings
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6 jumbo shrimp in their shells, butterflied and deveined see savings
Comments & Reviews
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