Chicken, Chorizo And Clam Paella

A. Using a sharp knife, cut up a whole chicken into 12 pieces (these will include: 2 legs, 2 thighs, 4 wing pieces, 4 breast pieces). First remove whole legs from body, then separate thigh from leg.

B. After separating the wings from the breast, remove the wing tips and discard. Cut the remaining wing parts into 2 pieces each.

C. Separate breast portion from back (save back for stock or other use), then split breast at the breastbone. Cut each half breast into two equal pieces, resulting in a total of four pieces of breast meat.

D. To brown chicken: heat olive oil in large sauté pan over medium-high heat. Add chicken pieces in batches if necessary, so as not to crowd the pan. Cook until chicken achieves a rich, well-browned appearance. Remove and set aside to keep warm. Brown the chorizo slices in the same manner and remove.

E. Sauté onion in the pan until it is translucent; add sweet red pepper, chili pepper, tomato, garlic and paprika and cook until pepper is tender. Then add the rice and cook, stirring often, about 5 minutes, until it attains a “glossy” appearance, as shown. Stir in saffron, parsley, peas, limas and browned chorizo.

F. Transfer ingredients to a full 2-inch hotel pan and pour in boiling stock. Having the stock boiling prior to pouring it into the pan, and keeping all other ingredients hot, prevents the oven temperature from dipping when the pan is placed inside. Bury the chicken pieces into the rice and place the pan in the 400°F oven for 10 minutes.

G. Remove pan and press clams into the rice in a decorative pattern, making sure that the side that will open when cooked is facing upwards. Add julienned red peppers and return to oven for another 10 minutes.

H. When clams are opened and rice is still slightly al dente, set pan in a warm place and cover with a dry, clean towel for 10 minutes before garnishing with lemon slices and serving.