Paella

Ingredients

• 1 teaspoon Olive Oil
• 2 strips Thick Cut Bacon, Chopped
• 3 whole Chicken Thighs, Boneless And Skinless, Halfed
• Salt And Pepper, to taste
• 1 whole Medium Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain White Rice
• 1 jar 7 Oz. Sliced Pimentos In Juice
• 1 envelope Sazon Con Azafran Or 1/2 Tsp Crushed Saffron Threads
• 2 cups Bottled Clam Juice
• 1-½ cup Chicken Stock
• 16 whole Large Raw Shrimp, Peeled And Deveined
• 1 whole Andouille Sausage, Sliced
• 1 cup Frozen Peas
• Lemon Wedges

Preparation Instructions

Preheat oven to 450°F.

In a large pot, heat olive oil over medium-high heat. Add chopped bacon cook about 6 minutes. Using a slotted spoon, remove from pot and drain on paper lined plate.

Sprinkle chicken pieces with salt and pepper. Add chicken to pot with bacon drippings in pot and cook over medium heat until brown. Remove chicken from pot and set aside.

Add chopped onions and garlic to pot and saute until they begin to brown and crisp, scraping up any browned bits, about 8 minutes. Stir in rice, roasted pimentos with juices and Sazon. Add clam juice and chicken stock to pot and bring rice mixture to simmer. Remove from heat.

Pour rice mixture into 15×10×2-inch glass baking dish. Arrange chicken, shrimp and sausage over the rice. Sprinkle with chopped bacon and peas. Cover with foil.

Bake paella until chicken is cooked through and rice is tender, about 45 minutes. Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.