Spanish Seafood Paella

Step 1

With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.

Step 2

Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.

Step 3

When the onion begins to sizzle, increase the heat to medium.

Step 4

Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.

Step 5

As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.

Step 6

When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.

Step 7

Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).

Step 8

Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.

Step 9

Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.

Step 10

The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.

Step 11

Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.