Spanish Paella II

== Description ==
It's a wonderful presentation, serve out of the pan with a salad for a complete dinner
* Contributed by Catsrecipes Y-Group
* serves 6
== Ingredients ==
* 1 tablespoon olive oil
* 2 bacon slices, chopped
* 6 chicken thighs
* ½ cup chopped onions
* ½ cup chopped celery
* 2 garlic cloves, minced
* 1 cup long-grain white rice
* 1 x 7-ounce jar roasted diced pimentos with juice
* ½ teaspoon crushed saffron threads
* 8 oz bottled clam juice
* ¾ cup chicken stock or canned low-salt chicken broth
* ¼ pound cleaned squid, bodies cut into ½-inch rings
* 18 large uncooked shrimp, peeled, deveined
* 6 clams, scrubbed
* 6 mussels, debearded and scrubbed
* ¾ cup frozen green peas, thawed
* lemon wedges
== Directions ==
# Preheat oven to 450°F.
# Heat olive oil in heavy large pot.
# Add chopped bacon and cook about 6 minutes.
# Drain bacon on paper towels.
# Sprinkle chicken pieces with salt and pepper.
# Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side.
# Take out the chicken and set aside.
# Add onions, celery, and garlic to pot and saute until it begins to brown, 8 – 10 minutes.
# Stir in rice, pimentos, and saffron.
# Add clam juice and chicken stock to pot and bring mixture to simmer.
# Remove from heat.
# Pour rice mixture into baking dish.
# Arrange chicken, shrimp, squid, clams and mussels (in their shells) on top.
# Sprinkle with chopped bacon and peas.
# Cover and bake about 45 minutes, until rice is tender, chicken is cooked through, and clams and mussels have opened (discard any that don't open).
# Serve with lemon wedges to 6 ravenous diners.
Category:Bacon Recipes
Category:Cathy's Recipes
Category:Celery Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Clam Recipes
Category:Clam juice Recipes
Category:Long-grain rice Recipes
Category:Mussel Recipes