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Ingredients

• 3 tablespoons  extra-virgin olive oil
• 1   large onion, thinly sliced
• 1   garlic clove, thinly sliced
• 3   whole chicken legs, split into thighs and drumsticks
•   Salt and freshly ground black pepper
• 3 ounces  Spanish chorizo, finely diced
• 1 cup  sliced piquillo peppers (from a 9-ounce jar)
• 1 15-ounce  can large butter beans, drained and rinsed
• 5 cups  chicken stock , or low-sodium broth
•   Pinch of saffron threads, crumbled
• 2 cups  arborio rice (15 ounces)
• 1/2 cup  frozen baby peas
• 24   mussels, scrubbed and debearded (about 1 pound)
• 24   littleneck clams, scrubbed
• 6   jumbo shrimp in their shells, butterflied and deveined

Description

Seamus Mullen Cooks The Rice For This Chicken-and-seafood Paella As If It Were Risotto, Adding Chicken Stock Gradually. Stir Stock Or Canned Chicken Broth Into The Rice All At Once And Cook.

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