2 teaspoons saffron
4 cups chicken broth or broth made from chicken broth powder
2 cups chopped chicken, breast or thighs, cut into 1-inch pieces
1 teaspoon sea salt
, plus more for seasoning
1 teaspoon freshly ground pepper
, or to taste, plus more for seasoning
2 tablespoons extra-virgin olive oil
1 link chorizo, cut into 10 slices
1 medium yellow onion, thinly sliced
4 cloves garlic, chopped
2 cups brown rice
2 medium red bell peppers, thinly sliced
1 teaspoon paprika
1 teaspoon ground oregano
1 pound medium shrimp, peeled
12 clams, well scrubbed
1 1/2 cups peas
1/2 cup fresh parsley, stems removed black pepper
, coarse grind
black olives for garnish
Preheat oven to 350 degrees.
Soak saffron in 2 tablespoons of the warm chicken broth.
Rinse chicken and pat dry. Sprinkle with salt and pepper. Heat olive oil over medium heat in a paellero or large skillet that has a lid, or a casserole dish that can go on the stove and in the oven. Add chicken and brown well on all sides. Remove from pan and set aside. Lightly brown the sausages in the same pan and then set aside.
Drain off all but 1 tablespoon fat and add the onions and garlic and cook, stirring occasionally, for 5 minutes. Add the rice, saffron, and 1 teaspoon of the salt and cook for 5 minutes, stirring frequently. Add the remaining 4 cups chicken broth, bring to a boil, reduce heat, cover, and cook on low heat for 30 minutes.
Take off cover, but do not stir the rice. Arrange the chicken, chorizo, and bell peppers attractively on top. Sprinkle with paprika and oregano. Cover and place in oven for 10 minutes. Remove from oven and place the shrimp, clams, and peas on top. Cover and cook for another 10 minutes or until clams are open. Discard any clams that haven't opened. Sprinkle with parsley, cracked pepper, olives, and serve!