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1
With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
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2
Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
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3
When the onion begins to sizzle, increase the heat to medium.
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4
Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
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5
As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
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6
When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
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7
Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
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8
Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
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9
Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
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10
The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
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11
Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.
