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Ingredients

• 2 tablespoons olive oil
• 2 cups chopped yellow onion
• 3 garlic cloves, minced
• 2 poblano chiles, seeded and chopped
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3/4 cup uncooked short-grain brown rice
• 1/4 teaspoon saffron threads, crushed
• 2 cups water
• 1/8 teaspoon ground red pepper
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 1 cup halved cherry tomatoes
• 2 pounds littleneck clams
• 2 tablespoons chopped fresh flat-leaf parsley
• 8 lemon wedges

Description

The Part Of Paella I Couldn't Dare Change Is The Socarrat—the Crisp Browned Rice On The Bottom Of The Pan. The Crust Won't Form Until All Of The Liquid From The Clams And The Tomatoes Has Boiled Off, So Be Patient With That Last Step: I Promise You, It'

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