Paella of the Sea

5 links Chorizo
6 Chicken thighs
salt, pepper
1 onion, chopped
3 cloves garlic, minced
2 cups rice
1/2 tsp saffron
roasted red peppers, chopped
1 bell pepper
3 cups chicken stock
1/2 cup clam juice
white wine (to deglaze)

1/2 lb shrimp
12 clams
1/2 lb calamari
1 cup peas

lemon wedges

Heat oven to 450
Brown chorizo, remove, set aside, salt and pepper the chicken,  brown chicken, remove.  Sautee onions, garlic, deglaze with wine, add rice, then saffron, red peppers, bell pepper, stock, clam juice, wine.  Bring to a simmer.  Add the chorizo, chicken, seafood to the pot, cover and move to the oven.  Cook for 45 minutes, adding peas toward the end of cooking time. Check the chicken and rice for doneness.
Serve with lemon wedges.

notes: don't use healthy rice next time... it took too long to cook. 1st time we used 1.5 cups rice.
1st time: 4 links chorizo, 4 chicken thighs, same amount of shell fish.
2nd time: rinsed arborio rice. soaked saffron in water.