Paella (Adapted from Bon Appetit  June 2009)
  • 1 tablespoon olive oil
  • 2 bacon slices, chopped
  • 3 bonless skinless chicken thighs, halved
  • 1 medium Onion, chopped
  • 3 garlic cloves, minced
  • 2 cups long-grain white rice
  • 1 7 oz. jar roasted sliced pimientos with juice
  • 1 envelope Sazon con Azafran
  • 2 cups bottled clam juice
  • 1 1/2 cups chicken stock
  • 12 large uncooked shrimp, peeled, deveined
  • 1 Andouille sausage, sliced
  • 1 cup frozen green peas, thawed

Preheat oven to 450°F.  In a large pot heat olive oil over medium-high heat.  Add chopped bacon cook about 6 minutes. Using a slotted spoon, remove from pot and drain on paper lined plate.

Sprinkle chicken pieces with salt and pepper. Add chicken to pot wiht bacon drippings in pot and cook over medium heat until brown, remove chicken from pot and set aside.

Add chopped onions and garlic to pot and saute until they begin to brown and crisp, scraping up any browned bits, about 8 minutes. Stir in rice, roasted pimientos with juices and Sazon. Add clam juice and chicken stock to pot and bring rice mixture to simmer. Remove from heat.

Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp and sausage over the rice. Sprinkle with chopped bacon and peas. Cover with foil.

Bake paella until chicken is cooked through and rice is tender, about 45 minutes. Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.