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Serves : 4

How to Make It

Step 1    

Preheat the oven to 350°. Season the chicken with salt and pepper. Heat the oil in a large ovenproof skillet. Add the drumsticks and cook over moderately high heat until browned all over, about 8 minutes. Transfer the chicken to a plate.

Step 2    

Add the onion and bell pepper to the skillet and cook over moderately low heat until softened, about 5 minutes. Add the garlic, saffron and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the rice and stir until lightly toasted, about 3 minutes. Add the chorizo and tomatoes and cook, stirring, for 2 minutes. Stir in the chicken stock and simmer over moderately high heat until the liquid has slightly reduced, about 4 minutes. Stir in 1 teaspoon salt and season with pepper.

Step 3    

Nestle the chicken in the rice and cover tightly with foil. Bake the paella in the center of the oven for 30 minutes. Turn the oven up to 450°. Scatter the peas over the paella and arrange the clams, hinge down, on top. Cover with foil and bake for about 8 minutes, or until the clams are open and the chicken is cooked through. Loosen the foil and let the paella stand for a few minutes. Garnish with the scallions and serve.

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