Ingredients
- 6 oz (250 g) chorizo sausage
- 4 chicken legs
- 1 tbsp olive oil
- 1/4 tsp (1 mL) saffron threads
- 3 cups (750 mL) warm chicken stock
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) tomatoes
- 1 small sweet green pepper, diced
- 1-1/2 cups (375 mL) short-grain rice
- 1/2 tsp (2 mL) each salt and pepper
- 1/2 cup (125 mL) frozen peas
- 12 oz (375 g) clams
- 2 green onions, minced
- 8 lemon wedges
Steps
- Cut sausage into 1/2-inch (1 cm)thick slices. Remove skin from chicken; trim off fat. Cut through each chicken leg at joint to separate thigh from drumstick.
- In large paella pan or wide deep skillet, heat oil over high heat; cook sausage, stirring, until browned, about 2 minutes. Transfer to platter. Add chicken to pan; cook over medium heat until browned, 7 to 10 minutes per side. Add to platter.
- Stir saffron into chicken stock; set aside. Add onion and garlic to pan; cook, stirring, until softened, 4 minutes. Add stock mixture, tomatoes and green pepper; bring to boil, breaking up tomatoes with spoon and stirring to scrape up any brown bits from bottom of pan. Stir in rice, salt and pepper. Add chicken; simmer gently over low heat, stirring often, for 20 minutes. Gently stir in peas and sausage.
- Meanwhile, scrub clams under cold running water. Discards any clams with cracked shells or ones that do not close when tapped. Nestle clams in rice until almost covered; cook over low heat until rice is tender and clams are open, 7 to 10 minutes. Discard any clams that do not open. Garnish with onions and lemon wedges.
