Easy Paella

Yield around 6-8 servings

3 cups chicken stock
2 tablespoons extra-virgin olive oil
1 medium yellow onion
4 garlic cloves, chopped
1 red or green pepper, seeded, ribbed and cubed
2 pinches of Spanish saffron
1 1/2 cups short grain white rice
1 can diced tomatoes
1 pound raw, peeled large shrimp (around 25 counts)
1 pound chicken thigh meat (bone removed)
1 pound of little neck clam
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

In a medium saucepan, heat the chicken stock until boiling and add the saffron in the chicken stock.

In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the chicken thigh, onion, the garlic, and the peppers. Cook for 6 minutes or until vegetables are soft and chicken is browned.

Stir in the rice and tomatoe until well mixed and cook for 5 minutes. Add the boiling chicken stock. Cover the pan and cook for 25 minutes over low heat, until rice is tender. Add the shrimp and the clams and let cook covered for 5 to 7 minutes more. Decorate with the chopped parsley and lemon wedges.