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Ingredients

• 1 teaspoon  paprika
• 1/4 cup  extra-virgin olive oil
•   Salt
• 8   bone-in chicken thighs, with skin
• 4 6-ounce  sole fillets, halved lengthwise
• 2   large pinches of saffron threads
• 4 cups  vegetable stock, chicken stock or low-sodium broth
•   Freshly ground pepper
• 1 pound  dry chorizo, sliced 1/4 inch thick
• 8   small squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved
• 2   medium yellow onions, finely chopped
• 4   garlic cloves, minced
• 2 cups  arborio or other short-grain rice
• 1 cup  frozen peas
• 1 pound  littleneck clams, scrubbed
• 1 pound  mussels, scrubbed and debearded
• 1/2 pound  lump crabmeat, well-drained and picked over
• 2 tablespoons  chopped flat-leaf parsley

Description

This Hearty Paella, Created By Cooking Club Member David Joud, Is Brimming With Browned Chicken, Seared Squid, Spicy Chorizo, And Briny Shellfish. For A Faster Version, Omit The Sole And Crabmeat.

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