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1
In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads.
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2
Cover the pan, and simmer over low heat while you prepare the rest of the ingredients.
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3
Peel and devein shrimp.
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4
Wash the clams.
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5
Rinse the chicken in cold water and pat dry.
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6
Slice the chorizo into 18 inch discs.
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7
Place in a paella pan or skillet, and cook over medium heat until fat is redered.
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8
Remove with slotted spoon, and reserve.
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9
Wash or wipe out the skillet.
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10
Saute shrimp in 1 tablespoon olive oil until pink; remove and reserve.
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11
Wash or wipe out the pan.
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12
Salt and pepper chicken pieces.
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13
Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked.
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14
Remove from pan and reserve.
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15
If desired, remove the skin from the chicken pieces and discard.
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16
Drain fat from pan.
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17
Add final tablespoon of oil to pan.
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18
Add onions and salt pork.
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19
Over medium-high heat, saute the mixture until onions are wilted.
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20
Add garlic, and saute about 30 seconds.
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21
Add white wine, stir and cook over medium-high heat until most of the wine has evaporated.
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22
Remove pan from heat.
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23
Add paprika and tomato and parsley, and stir well.
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24
Return pan to heat, and cook until mixture thickens.
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25
Add rice, and stir until rice is coated with tomato mixture.
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26
Remove whole onion from chicken stock.
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27
Add chicken stock and saffron to rice mixture.
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28
Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice.
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29
Gently stir ingredients.
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30
Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25 to 30 minutes.
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31
Five minutes before the end of cooking time, sprinkle top of paella with peas.
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32
Cover and continue cooking.
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33
Garnish with pimiento.
