If you have ever been to Spain and eaten Paella while you were there, you would understand the love my husband and I have for a delicious pan of paella. Depending on where you are in Spain they all seem to be a little different in flavor, but every one of them has been a beautiful experience. 

This recipe is one of my favorites. Although I have tried many, this one seems to have everything that I want in it. 

Yield 6 servings

2 chicken breasts or 4 thighs, skinned and boned
Olive oil
1/2 lb. ground chorizo sausage
1 yellow onion, finely chopped
3 cloves garlic, finely diced
1½ tsp of smoked paprika
3 pinches of saffron
4 cups chicken stock
1½ cups short grain rice
½ tsp salt
¼ tsp of freshly ground pepper
1 cup flat-leaf parsley chopped
20 clams, scrubbed and rinsed
12 large shrimp, shells and veins removed
3 lemons

Heat 3 Tbsp of oil in a skillet. Sauté chicken in the skillet until lightly browned and cooked through. Remove from the heat, shred the chicken and transfer it to a plate. 

Heat 2 Tbsp of oil in the same skillet and add the chorizo. Break the chorizo up as you sauté it in the pan. Continue sautéing until the chorizo is lightly browned and cooked through. Remove the chorizo from heat and transfer it to the same plate as the chicken. 

Warm ¼ cup of broth. Take the saffron and place it in the warmed broth and let it steep for 5 minutes. 

In the paella pan (or a sauté pan if you don’t have a paella pan) heat 3 Tbsp of olive oil. Add the chopped onion and garlic. Sauté for 2 minutes Pour in the saffron and 2¾  cups of broth. Add the rice, smoked paprika, salt, and pepper. Simmer on the stove on medium-low heat or directly on the barbecue grill.

When the rice is almost cooked through add the clams and shrimp by pushing them into the rice. Put the clams in hinge side down. Add chicken and chorizo. Add additional broth if needed. Cover and simmer for about 5 minutes or until clams have opened. 

Once the clams have opened remove from the heat and remove the lid. Squeeze the juice of one lemon into the paella and sprinkle the parsley over the top. Serve immediately with some additional lemon slices on the side. 

Just Salt It, and enjoy!