PAELLA ON THE BEACH - recipe and action plan - edible Southeastern Massachusetts

Ingredients

• 2 tablespoons sweet pimenton (Spanish paprika), divided
• 2 teaspoons dried oregano
• sea salt and freshly ground pepper to taste
• 4-6 saffron threads (approx. 1/2 tsp)
• 1/2 cup dry white wine
• 1/4 cup olive oil
• 2 Spanish chorizo, thickly sliced (about 8 ounces)
• 6 chicken thighs
• 4 cloves garlic, chopped
• 1 onion, chopped
• 1/4 cup chopped parsley
• 1 pound dead-ripe tomatoes
• 4 fresh red peppers, whole
• 4 cups medium grain rice – Valencia, bomba, or calaspara (or Goya Medium Grain)
• 6 cups chicken stock
• 16 shrimp, peeled and deveined
• 2-3 dozen clams or mussels, scrubbed
• 2-4 cups fresh shell beans, green beans, or snap peas
• 1 lemon, cut in wedges