-
1
In a large saucepan, heat 2 tablespoons of the olive oil.
-
2
Add the onion and garlic, cover and cook over low heat until they are softened, about 5 minutes.
-
3
Uncover and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer.
-
4
Transfer the onion and garlic to a blender or food processor and puree until smooth, about 1 minute.
-
5
In a very large, deep skillet, heat the remaining 1 tablespoon of olive oil.
-
6
Season the chicken legs with salt and black pepper, add to the skillet and cook over moderate heat, turning occasionally, until they are golden all over, about 12 minutes.
-
7
Transfer the chicken legs to a plate.
-
8
Add the onion puree, diced chorizo, piquillo peppers and butter beans to the skillet and cook, stirring, until sizzling, about 2 minutes.
-
9
Add the chicken stock and crumbled saffron, season with salt and bring to a boil.
-
10
Stir in the rice.
-
11
Nestle the chicken legs into the rice, cover and cook over moderately low heat until the rice is nearly tender, about 18 minutes.
-
12
Add the peas, mussels, clams and shrimp, cover and cook until the shellfish is open and the chicken is cooked through, about 8 minutes.
-
13
Let the paella rest for 5 minutes before serving.
