Combining seafood, chicken and chorizo gives this dish a variation of flavors in every bite.
2 cups olive oil
1 whole chicken, cut into pieces
2 pieces chorizo, sliced
½ tsp. sweet paprika
1 cup green peas
½ tomato, chopped
5 ½ cups water
1 ¼ cups clam juice
2 cups shrimp, cleaned, fresh or frozen
1 lb. mussels
1 lb. clams (little necks, steamers, cherry stones)
2 ½ cups short-grain rice
Salt and freshly ground pepper
1 pinch saffron for coloring
- Fry chicken and chorizo in oil at medium heat until golden brown, adding more oil, as necessary. Add paprika halfway through to add color to meat.
- Push meat to edges of pan and add peas and tomatoes in center, mixing well. Add half water, making sure to cover pan until it is half full. Simmer for approximately 30 minutes, until most of water has evaporated. Add shrimp, mussels and clams, and cook for 5 or 10 minutes.
- Add rice, distributing evenly over pan, and fry for a few minutes, moving it around in pan. Add rest of water and clam juice, and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for color. At this point, you should not stir paella.
Recipe by Memorial Sloan-Kettering Cancer Center, New York.