1/4 cup olive oil
1 pound chorizo (sausage)
8 boneless, skinless chicken thighs
1 pound arborio rice
medium red onion, chopped
1/2 red bell pepper, chopped
1/2 yellow or orange bell pepper, chopped
1/2 green bell pepper, chopped
1 medium fennel bulb, chopped
about 2 tablespoons minced garlic
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1 cup dry white wine
Cooking Directions
Preheat the oven to 350°F.
Heat 2 tablespoons of olive oil in a large wide skillet, paella pan or wok over medium-high heat. Remove chorizo from its casing and cook until browned, about 1 minute. Drain chorizo on paper towels.
Pat chicken thighs dry with a paper towel and season both sides with salt and pepper.
Add remaining 2 tablespoons of olive oil to pan. Cook chicken until browned, about 5 minutes per side. Remove chicken from pan and reserve.
Reduce heat to medium and add rice to pan. Stir rice constantly while cooking for about 2 minutes.
Add onion, peppers, garlic, fennel and crushed red peppers, Cook and stir for about 3 minutes, until vegetables are softened. Add wine and cook for another minute. Add chicken stock, saffron and thyme.
Taste liquid for seasoning and add salt and pepper as necessary.
Stir in reserved chorizo and chicken, add Pastis or Pernod Make sure there is about 1/2 inch of liquid covering the rice at this point, add more chicken stock if necessary.
Place the pan in the oven for about 20 minutes. In the meantime, bring about 3 or 4 cups of water to a boil in a large pot. Add the shrimp, clams and mussels and steam for about 4 to 5 minutes, or until shellfish are opened and shrimp are pink. Drain. Discard any clams or mussels that have not opened.
Remove paella from oven, the rice should still be slightly wet. Stir in shrimp, clams and mussels, sprinkle with chopped parsley, garnish with lemon slices, and serve.
Courtesy of FabulousFoods.com
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