Paella

Combine 1 tablespoon sweet paprika, 2 teaspoons dried oregano, Kosher salt and freshly ground pepper in a small bowl.

Rub the spice mixture all over 4 chicken legs and 4 chikcen thighs. I usually use boned and skinless chicken; marinate for 1 hour,

Heat 1 Tbl. oil in a paella pan or large round skillet with a lid over medium-high heat.

Saute one 10 oz package of chorizo sausage until browned, remove and keep warm. Don't rinse the pan, use the good flavor to fry the chicken.

Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and keep warm.

Gather and clean your veggies:

In the same pan, make a sofrito by sauteing 1 med yellow onion diced small , 4 garlic cloves minced, and chopped cilantro. Cook for 2 or 3 minutes on a medium heat until golden brown.

Add 1 each, 1 red and 1 green bell pepper, diced small, stir and continue simmering.

Then, add 5 roma tomatoes; crushed by hand and cook until the mixture caramelizes a bit and the flavors meld.

Fold in 1 1/2 cups converted rice ( I usually don't like this kind of rice, but with this recipe I think it has the best results) and stir-fry to coat the grains. Pour in 3 cups pf warm water and simmer for 15 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.

Add chicken, chorizo, and a generous pinch of saffron; soaked briefly in a little warm water. Be sure to spend the extra to get the saffron, it gives the dish that beautiful golden color and unique rich flavor

Carefully clean and peel one pound of medium size shrimp

Carefully scrub 15 to 20 small clams to remove any sand and grit

Add the clams and a few minutes later, the shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook and the clams a little longer. Cook clams untl they open. Discard any that refuse to open.

Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

During the last 5 minutes of cooking, when the rice is filling the pan, add 1/2 cup frozen peas and corn.

When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Chef's note: Garnish with peas, parsley and lemon wedges.