Paella Valenciana

Paella Valenciana
Yield: 10 servings

16-20 count shrimp - 20
Extra-virgin olive oil - 3 oz.
Crushed saffron - 2-1/4 tsp.
Chicken stock - 72 fl. oz. or as needed
Chicken legs, separated - 10
Salt and ground pepper as needed
Onion, cut in large dice - 6 oz.
Red bell peppers, cut in large dice - 6 oz.
Green bell peppers, cut in large dice - 6 oz.
Garlic, minced - 1-1/2 oz.
Dry Spanish chorizo, thinly sliced 6 oz.
Spanish rice 1-1/2 lb.
Tomatoes, peeled, seeded, diced - 6 oz.
Clams, cleaned - 20
Mussels, cleaned, debearded - 3 lb.
Green peas, cooked - 6 oz.
Green onions, thinly sliced - 1-1/2 oz.
Piquillo peppers, julienned - 4

  1. Peel and devein shrimp, reserving shells. Sauté shells in 1 oz. oil until they turn pink. Add saffron and 72 oz. stock; simmer gently 30 minutes. Strain and reserve hot stock.

  2. Season chicken with salt and pepper. Heat 1 oz. oil in a paella pan to smoke point. Brown chicken on all sides; remove from pan and reserve.

  3. Add remaining oil to pan along with onions and peppers. Sauté 2 to 3 minutes; add garlic and cook 1 minute. Add chorizo and rice, stirring well to coat rice with oil.

  4. Add reserved stock, tomatoes and clams to pan. Cover and reduce heat; cook?without stirring–until all clams have opened, 5 minutes. Add mussels and shrimp to pan. Cover and cook 5 to 7 minutes, adding peas shortly before removing from heat. If mixture is too dry, add additional chicken stock.

  5. Garnish with green onions and piquillo peppers; serve at once.