Paella Valenciana

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• 1 garlic clove, thinly sliced
• 3 whole chicken legs, split into thighs and drumsticks
• Salt and freshly ground black pepper
• 3 ounces Spanish chorizo, finely diced
• 1 cup sliced piquillo peppers (from a 9-ounce jar)
• One 15-ounce can large butter beans, drained and rinsed
• 5 cups chicken stock or low-sodium broth
• Pinch of saffron threads, crumbled
• 2 cups arborio rice (15 ounces)
• 1/2 cup frozen baby peas
• 24 mussels, scrubbed and debearded (about 1 pound)
• 24 littleneck clams, scrubbed
• 6 jumbo shrimp in their shells, butterflied and deveined

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