Paella Valenciana

This recipe makes a mountain of paella, so invite your friends or family over and enjoy this delicious dish together. This recipe is also very customizable, add muscles, squid or lobster for an even more delectable dish.

Ingredients

• 2 lbs boneless chicken thighs
• 1 lb Spanish chorizo, casings removed and sliced
• 1 lb small shrimp, shelled and cleaned
• 1 lb baby sea scallops
• 1 can whole baby clams
• 2 red peppers, cut into strips
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 3 cups chicken broth
• 1 cup white wine
• 3-4 tbs of olive oil
  
• 1 16oz package of Spanish style yellow rice

Gluten Free Recommendation: Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Preparation

Start by seasoning chicken thighs with salt, pepper and granulated garlic. Heat 2 tablespoons of oil in a large pan that has a cover (I use the Calphalon One 7-qt Infused Anodized Sauteuse Pan with great results). Cook chicken through and until browned evenly on both sides. Remove from pan and let cool. Add additional oil to pan if necessary and add onions and peppers. Saute vegetables for 5-7 minutes, add garlic and continue to cook for another 2-3 minutes. While vegetables cook shred chicken thighs into large chunks and set aside. Once vegetables have begun to soften return chicken to pan, add chorizo, rice, chicken broth and wine. Bring liquid to a boil, reduce heat, cover and simmer for 15 minutes. Finally add shrimp, scallops and clams plus 1/2 cup of clam liquid. Cover and continue to cook until seafood is cooked through and rice has absorbed all of the liquid. Stir to combine all ingredients and serve.