Joanie's Spanish (Mega) Paella

Chop each chicken breast into 6 pieces (or chicken thighs into 1/3) and fry in 1/4 cup olive oil in one frying pan, turning to brown all sides. Cut the chorizo sausage into slices and brown. Add the chicken broth, followed by paprika, saffron, salt, and pepper and bring up to a boil. Stir in the rice.

Meanwhile put the remaining 1/4 cup olive oil into the second frying pan and brown onions, garlic, and bell peppers. Add the tomatoes and tomato paste and raise the heat until the mixture comes to a boil. Remove pans from the heat.

At this point, combine the ingredients from the two frying pans into one large, wide roasting pan. Carefully mix together, ensuring that the rice is evenly distributed.

The directions from now on are based on one large pan.

Scatter the peas over the paella, followed by the shrimp and press into the liquid. Cover the pan tightly with tin foil and cook in the oven for 30 minutes.

Uncover the pan, stir the mixture lightly with a fork, and check on the chicken to ensure it is cooked and that the rice is absorbing the liquid. Check seasonings, and add more paprika, saffron, salt, and pepper to taste. Stir in the drained artichoke hearts and additional chicken stock if you think it is needed. If using clam meat instead of fresh clams, this would be the time to mix them into the paella. If you have some large prawns you may scatter them on top or choose to stir fry these in butter in a frying pan and add in Step 4. Cover and return to the oven to cook for another 30 minutes.

Scrub the clams and/or mussels and steam until they open. Discard any shells that do not open.

Remove paella pan from the oven and arrange the cooked clams and mussels over the top. If you sauteed the prawn separately, you could add these now. Sprinkle with chopped parsley, and top with lemon wedges.