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1
Preheat the oven to 450F.
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2
Heat the olive oil in a heavy, ovenproof Dutch oven over medium heat.
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3
Add the bacon and cook until crisp and the fat is rendered, about 6 minutes.
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4
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
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5
Set aside.
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6
Sprinkle the chicken pieces with salt and pepper.
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7
Add the chicken to the bacon drippings in the Dutch oven and cook over medium heat until browned on all sides, about 7 minutes per piece.
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8
Remove the chicken from the pot and set aside.
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9
Add the onions and garlic to the Dutch oven and saute until they just begin to brown, scraping up any browned bits as you go, about 8 minutes.
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10
Stir in the rice, pimientos with their juice, and saffron.
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11
Add the clam juice and chicken broth, and bring mixture to a simmer.
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12
Remove the pot from the heat.
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13
Nestle the chicken, shrimp, squid, clams, and mussels into the rice mixture.
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14
Sprinkle with the bacon and peas, and cover the pot.
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15
Bake the paella until the chicken is cooked through, the clams and mussels open, and the rice is tender, 25 to 30 minutes (discard any clams and mussels that do not open).
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16
Uncover the Dutch oven and let the paella stand for 10 minutes.
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17
Serve with the lemon wedges on the side.
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18
Crystal was fascinated to learn that it takes 225,000 handpicked saffron stigmas to make a single pound, which explains why its the worlds most expensive spicearound $2,700 per pound!
