Really Good Paella | Oregonian Recipes

Ingredients

• 6 chicken thighs, cut in half crosswise if large (ask your butcher to do this)
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil (divided)
• 1/2 teaspoon saffron threads
• 7 cups chicken broth (divided)
• 1/2 pound green beans, trimmed
• 2 large onions, minced
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika (pimentón de la Vera; see note)
• 1 28-ounce can Italian plum tomatoes (preferably San Marzano variety), drained, seeded and chopped
• 3 cups paella rice (medium-grain variety such as bomba; see note)
• 1/2 pound Spanish chorizo sausage (smoked, not raw), cut into 1/2-inch slices
• 1 red bell pepper, roasted, peeled, seeded, thinly sliced (see note)
• 12 medium shrimp, peeled and deveined
• 1 cup shelled fresh or frozen peas
• 12 small fresh clams or mussels, cleaned
• Lemon wedges (garnish)