![](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/10\/chicken-and-seafood-paella-1000.jpg\")
Chicken and Seafood Paella<\/p><\/div>\n
Chicken and Seafood Paella<\/h3>\n
Makes 6 to 8 servings<\/p>\n
- \n
- 4 cups chicken stock<\/li>\n
- \u00bd teaspoon saffron threads, crushed<\/li>\n
- 6 to 8 (4-ounce) chicken thighs with bones and skin<\/li>\n
- Salt and ground black pepper<\/li>\n
- \u2153 cup olive oil, divided<\/li>\n
- \u00bc pound Spanish chorizo sausage, thinly sliced<\/li>\n
- 1 large onion, diced<\/li>\n
- 3 garlic cloves, minced<\/li>\n
- 1 red bell pepper, minced<\/li>\n
- 2\u00bd cups short-grain Spanish paella rice or Arborio rice<\/li>\n
- 1 (14.5-ounce) can diced tomatoes in their juice<\/li>\n
- \u00bc cup dry white wine<\/li>\n
- 2 tablespoons chopped fresh parsley<\/li>\n
- 2 teaspoons fresh thyme leaves<\/li>\n
- 1 bay leaf<\/li>\n
- 12 to 18 mussels, debearded and scrubbed well<\/li>\n
- 6 to 12 small littleneck clams, scrubbed well<\/li>\n
- 1 pound extra-jumbo (16 to 20 per pound) shrimp, peeled and deveined<\/li>\n
- \u00be cup frozen peas, thawed<\/li>\n<\/ul>\n
Preheat the oven to 400\u00baF.\nCombine the stock and saffron in a saucepan and bring to a boil over high heat, stirring occasionally. Remove the pan from the heat and set aside.<\/p>\n
Rinse the chicken and pat it dry with paper towels. Sprinkle the chicken with salt and pepper.<\/p>\n
Heat a deep 12-inch skillet over medium-high heat. Add 3 tablespoons of the oil and tilt the pan around to coat it evenly. Add the chicken pieces to the skillet and brown them well on all sides, turning them gently with tongs. Be careful to not crowd the pan. Transfer the chicken to a platter and set aside.<\/p>\n
Add the chorizo to the skillet and cook for 1 minute. Transfer the chorizo to the platter with the chicken and set aside.<\/p>\n
It is imperative that the mussels and clams be scrubbed well before adding them to the dish or you will ruin it. Putting them in salted water will purge them of any remaining sand they may have inside their shells. Remember that until you bake the mussels and clams, they\u2019re still alive.<\/em><\/p>\n
Note The dish can be cooked up to adding the seafood up to 1 hour in advance and kept at room temperature in the skillet. Reheat it in the 400\u00baF oven for 10 minutes, then top it with the seafood and complete the cooking.<\/em>\n<\/div>\n