Chicken, Seafood and Chorizo Paella

I make this about once a month, the meats/seafood changes depending on the time of year.  Also i do not like Paella as dry as a bone which most recipes call for.  I get it pretty dry before i add the shell fish in and when the liquids are released it gives the Paella the moister it was lacking.

Ingredients 

6 to 8 chicken thighs, bone in of course - I have used bone in pork or lamb chops

6 links of Chorizo

18 to 24 medium size shrimp, pealed and de-veined

1 cup Squid rings, sprinkle a bit of the paprika on them and toss in a bowl and let sit before its their time to hit the pan 

12 to 18 Mussels, cleaned

12 to 18 little neck clams

8 to 10 medium size tomatoes, diced

1 medium onion diced

1 red bell pepper diced

6 gloves garlic, minced

5 teaspoons Pimenton Dulce, smoked paprika

1 teaspoon ground cumin

1 teaspoon Saffron threads

2 teaspoons Merlot salt

2 teaspoon ground black pepper

handful of chopped Italian Parsley

Now for the rice, usually its allot of rice but i like about half SO

The way I like it;

2  1/2 cups Valenciano rice

5 cups homemade Chicken stock

2 cups dry white wine

The traditional way

4 cups Valenciano Rice

9 cup homemade chicken stock

2 cups dry white wine 

Directions

In a very large skillet or Paella pot over medium to high heat saute the Chorizo until skin is crispy and they have rendered off their wonderful oils. Remove and set aside to cool, then slice into 1/2 inch pieces.

Next sear the chicken thighs, about 5 minutes on each side.  You will know when to flip them when they release from the pan.  Do 4 at a time as to not over crowd the pan. Remove and set aside. Note: if there is not enough oil left in the pan add a few tablespoons of olive oil. 

Next add the onion and red peppers, saute until soft. Once onions and peppers are soft add tomatoes and cook until a soft paste, most of the water would have been released.  Note do not burn the tomatoes.  Once to a paste add the dry spice with the exception of the Saffron. Stir to warm spices.

Now add the rice, chicken stock, and wine to the pan and bring to a boil.  Add Garlic and Saffron, stir.  Reduce heat and place the all the chicken back in pan, along with the Chorizo. COVER, do not stir at any time during this process; cook until rice is soft, there might be still some liquid left but it will cook off in the next step.  Below is before the chicken is added, its a wonderful deep red.

Now remove lid and cook at the same low heat until most of the liquid has evaporated. The rice should be sticking to the bottom of the pan.  I check at the edge by pulling back the contents to.  Once this is achieved and the shell fish and cover.  Once you see the shell fish staring open add the shrimp and recover.  Once the mussels and clams have opened.  Remove from heat and Squid and set aside to rest for 5 minutes. 

Remove lid, add parsley and serve.