Spanish Rice Casserole: Paella Recipe | Food Network

Ingredients

• 4 ounces chorizo, cut into brunoise
• 2 ounces olive oil
• 6 ounces Spanish onion, cut into brunoise
• 4 cloves garlic, minced
• 10 chicken bone-in thighs, quartered
• 8 ounces tomatoes, peeled, seeded, and cut
• 1/2 teaspoon Spanish paprika
• 1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained
• 1 1/2 quarts chicken stock, heated to a boil
• Salt and ground pepper
• 1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes
• 3 (4-ounce) shell-on lobster tails, quartered
• 10 snails, cleaned
• 5 ounces squid, cleaned and sliced into thin rings
• 10 small clams, scrubbed, opened, and upper shell removed
• 5 ounces fresh pea pods, washed and trimmed