Have butcher
cut each chicken breast in half, and each half, through the bone, into 4
pieces (24 small pieces). Heat 1/4 cup (60ml) of the olive oil in each
of two 10-inch (25-cm) heavy iron skillets (see note below). Add half of
chicken pieces to each and brown well. Add half of garlic, green pepper,
onion, paprika and pepper to each pan. Stir to blend and cook gently 3
minutes. Remove from heat.
Add half of
rice, peas and tomatoes to each pan. Bring chicken stock to a boil. Add
saffron and stir until dissolved. Add half of stock to each pan. Cook 10
minutes over moderately high heat, uncovered. Do not stir. Add shrimp,
pushing down well into liquid. Lower heat, cover tightly and simmer
10-15 minutes more or until chicken and rice are tender. Heat oven to
350F (175C). Uncover skillets. Stir mixture lightly with a fork, put in
oven and cook another 15 minutes or until almost all liquid is absorbed.
Scrub clam shells very well with a brush. Put in steamer or sieve over
boiling water and cover tightly. Steam until shells open, about 10
minutes. Sprinkle cooked paella with chopped parsley and top with
steamed clams and lemon wedges.
Note : If you
happen to have a paella pan use only the one pan for the whole recipe.
If fresh shrimp and clams are not available use 18 oz (510g) of canned
shrimp (drained and rinsed) and a 5-oz (140-g) can clams (drained). Add
them for the last 15 minutes of cooking, pushing them well down into the
rice mixture.
