Spanish Paella

Name: Spanish Paella
Ingredients: 10 cups homemade chicken stock; 1 teaspoon saffron threads; 1 small yellow onion, peeled; 5 tablespoons extra virgin olive oil, divided; 1 1/2 pounds skinless and boneless chicken thighs, cut into 2-inch pieces; 1 teaspoon sweet pimenton, not smoked; ¼ cup chopped fresh flat-leaf parsley; 2 cups short grain Bomba (or paella) rice from Valencia, Spain; Kosher salt; 24 super fresh small Manilla clams, washed; ½ pound fresh squid, cleaned and cut into ¼-inch rings; 6 ounces frozen peas; Lemon slices as a garnish

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Here's a collection of tips on paella-making which I've gathered from my Spanish friends!

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