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• 4 tablespoons olive oil
• 1 lb. boneless, skinless chicken thighs, halved
• 1/2 lb. shrimp, shelled with tails left on
• 1/2 lb. squid, sliced into rings
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 4 garlic cloves, chopped
• 3 cups short-grain (Arborio) rice
• 2 medium artichokes, trimmed, quartered and choke removed
• 1/2 lb. fresh green beans
• 1 medium tomato, halved, grated
• 2 teaspoons salt
• 1 teaspoon saffron
• 1/2 teaspoon freshly ground pepper
• 9 cups chicken broth*
• 1 lb. clams, well-rinsed
• 1 lemon, cut into thin wedges
• 2 tablespoons toasted pine nuts, if desired
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Spanish Paella - How it works:

1. Heat 2 tablespoons oil in paella pan or large skillet over medium-high heat until hot. Add chicken thighs; brown about 2 minutes on each side. Remove from pan.

2. Add shrimp; sauté about 2 minutes or until pink. Remove from pan. Add squid; cook and toss about 2 minutes or until opaque. Remove from pan. Wipe pan with paper towels.

3. Reduce heat to medium; add remaining 2 tablespoons oil to pan. Add onion; sauté until softened. Add bell pepper and garlic; sauté until softened

4. Add rice; sauté 1 minute, stirring constantly. Return chicken thighs and squid to pan. Stir in artichokes, green beans, tomato, salt, saffron, pepper and chicken broth. Bring to a boil. Reduce heat; simmer 15 minutes.

5. Add clams and shrimp; simmer 5 minutes or until clams open and rice is almost done but still chewy. Remove pan from heat. Cover with dish towel; let stand 5 to 10 minutes before serving to finish cooking. Garnish with lemon and pine nuts.

*If chicken broth is heated separately, the mixture will boil much faster.

8 to 12 servings

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