This dish immediately came to mind when Kristine asked for our favorite uses for rice. In fact, I got so excited while typing it out that I'm going to make it tonight.

I probably made this for my husband many times before I even met him...I was a cook at a brewpub, and a paella very similar to this one was one of the most popular dishes. Mike used to hang out at this place, and he ordered this dish a lot. One day, after my shift, I came out to have a beer, and I met him...and the rest is history! :)

This recipe serves 8 people. Enjoy!

8 chicken thighs
2 Tablespoons vegetable oil
1/2 stick butter
1 pound sausage links (chorizo or hot Italian), cut into 1/2 inch slices
1 pound boneless pork loin, cut into cubes
2 cloves garlic, peeled & chopped
1 bell pepper, stemmed, seeded, and diced
6 scallions, sliced
1 1/2 cups long grain rice
1 tomato, diced
3-4 saffron threads
2 cups frozen peas
3 cups chicken stock (or canned broth)
1 teaspoon ground cumin
Salt & pepper to taste
1 pound large shrimp, peeled, but with tails left on
1 dozen clams -or- mussels, scrubbed (and de-bearded, if using mussels)
Fresh cilantro -or- parsley, chopped, for garnish

Preheat the oven to 350 degrees F.

Prepare the meats: In a large skillet, heat 1 Tablespoon of the oil and half of the butter. Saute the chicken until brown on all sides, remove from the skillet, and place in a large baking pan.
In the same skillet, brown the sausage, add to the baking pan, and repeat with the cubed pork. Place the baking pan in the oven and bake for 15-20 minutes.

In another skillet, heat the remaining oil and butter, and saute the garlic, bell pepper, scallions and rice for 3-4 minutes, stirring so the rice doesn't burn. Stir in the tomato, saffron, peas, chicken stock, cumin, salt & pepper and simmer, covered, for 15 minutes, or until the rice is tender.

Place the shellfish on top of the rice mixture, cover, and cook just until the shrimp are pink and the clam/mussel shells open, about 6-10 minutes. Remove the shellfish as they cook.

To serve, place the rice mixture in a large serving dish, and artfully arrange all of the shellfish and meats on top. Garnish with the cilantro or parsley.

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