Valerie's Super Easy Oven Paella Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• Kosher salt
• Extra-virgin olive oil
• 8 ounces Spanish chorizo, sliced thinly on the bias
• 2 1/2 cups thinly sliced Spanish onion (about 1 large onion)
• 2 tablespoons minced garlic (about 4 cloves)
• 2 cups unsalted chicken stock
• 1/3 cup bottled clam juice
• One 14-ounce can chopped fire-roasted tomatoes
• 1 1/2 cups frozen peas
• 1 1/2 teaspoons sweet Spanish paprika
• 1/2 teaspoon saffron threads
• Canola oil spray
• 2 1/2 cups bomba rice or other short-grain white rice such as Arborio
• 12 ounces jumbo shrimp (21/25 count), peeled and deveined, tails intact
• 1 pound littleneck clams
• 8 ounces Prince Edward Island mussels
• 1/4 cup pimiento-stuffed manzanilla olives, finely chopped
• 2 tablespoons chopped fresh parsley