Yield: 4 to 6 servings 1 tablespoon Spanish extra-virgin olive oil Kosher salt and freshly ground black pepper 3 pounds chicken thighs, bone in and skin on 2 cups diced Spanish chorizo, mild or hot 2 large yellow onions, peeled and cut into 1/2-inch pieces 1 green bell pepper, trimmed, cored and cut into 1/2-inch pieces 1 red bell pepper, trimmed, cored and cut into 1/2-inch pieces 2 cloves garlic, peeled and sliced thinly 1 cup Bomba rice 1 1/2 cup dry white wine 1 pinch saffron 3 cups low-sodium chicken stock 1 (12-ounce) jar of Paella Sofrito 12 large shrimp, thawed and de-veined 12 Manila clams, scrubbed 12 mussels, scrubbed and beards removed 1 cup frozen peas, defrosted 6 piquillo peppers, thinly sliced Lemon slices for garnish Heat chicken stock with saffron in a large saucepan. Cover and keep warm over low heat.

Pour oil into a 12- to 14-inch paella pan and heat over medium-high heat. Season chicken pieces generously on all sides with salt and pepper. Place in paella pan and sear on both sides until golden, about 10 to 12 minutes. Using tongs, remove chicken from pan and place on a rimmed baking sheet. Cover and keep warm.

Return paella pan to medium heat and add chorizo pieces. Cook, stirring occasionally, until chorizo is crispy and fat has rendered, about 6 to 8 minutes. Add onion, peppers, and garlic, stirring well to combine. Cook vegetables for 2 to 3 minutes.

Add rice and cook, stirring often, for 3 to 4 minutes. Add chicken thighs and any accumulated juices back to the pan. Add wine and sofrito, stirring until rice absorbs.

Ladle 2 cups hot chicken and saffron stock, 1/4 cup at a time, into the rice, stirring well after each addition to allow rice to absorb the stock. Add remaining 1 cup stock, stirring well. Add shrimp, clams, mussels and peas to the pan, tucking them into the rice. Turn heat down and cover with tin foil. Add additional stock if rice is dry. Cook until almost all the liquid has been absorbed by the rice. Turn heat back to medium-high to develop La Soccarat (a slight browning) on the bottom, do not stir. Remove from the heat and let stand covered for 5 to 10 minutes before serving. Top with sliced piquillo peppers and serve with lemon.

Amber Erisman Kitchen Assistant Surfas Culinary District, Orange County ambere@surfasonline.com (714) 453-COOK x740 (714)640-8888 - fax