Paella

Ingredients

• 5 Boneless and skinless chicken thighs, cut in quarters
• 1 lb of pork, cut in 1 inch pieces (does not have to be an expensive cut)
• 3 links of Chorizo saussage, cut in 1/2 inch slices (ask your butcher)
• 24 fresh clams in their shells
• 18 fresh mussels in their shells
• 1/2 lb of sea scallops, cut in half
• 1/2 lb of unshelled medium sized shrimp
• 10 to 12 crab legs or claws or 6 to 8 jumbo prawns unshelled and heads on
• 1 medium red bell pepper, chopped
• 2 medium red tomatoes, seeded and chopped
• 2 medium yellow onions, chopped
• 6 cloves of garlic, chopped
• 1/2 cup of pitted green olives cut in halves
• 1/2 cup of pitted black olives cut in halves
• 1 cup of thawed frozen baby peas (or green beans, cut and parboiled)
• 1 cup of garbanzo beans (this is unique to my recipe and have found that it works)
• 1/4 cup of chopped parsley
• 3 cups of rice (either Bomba or Calasparra)
• 6 cups of chicken broth
• 1/2 cup of dry white wine
• 1/4 cup of olive oil
• 3 tablespoons of anise liquor (Pernod, Ricard, or Uozo)
• 1/4 teaspoon of Spanish smoked paprika
• 1 teaspoon of saffron threads
• 3 tablespoons of pimientos
• 6 to 8 lemon wedges (for garnish)

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