Ingredients

• 4 chicken thighs (about 1 3/4 lbs)
• 5 oz. Atlantic salmon
• 5 oz. Mediterranean sea bream
• Handful of cockles
• 5 oz. East Coast shrimp
• Coarse salt and freshly ground white pepper
• 2 tbsp olive oil
• 1/2 lb Spanish chorizo, casings removed, chopped
• 1 large onion, chopped
• 3 tbsp garlic, chopped
• 1/2 tsp saffron threads
• 1 1/2 cups long-grain rice
• 1 bouillon cube
• 1 ripe tomato, chopped
• 2 cups water
• 12 littleneck clams, scrubbed
• 4 x 3 oz pieces sea bass, about 1” thick, skin on
• 1 lb mussels, scrubbed and debearded
• 1 cup frozen peas, rinsed under hot water to defrost
• 1/3 cup fresh parsley, chopped

Directions

1. Season the chicken with salt and white pepper
2. Heat a large 12-inch skillet over med-high heat. When the pan’s hot, add oil and chicken, browning well on both sides. Remove the chicken to a plate. If the chicken has released a lot of fat, spoon some out, leaving 3 tbsp in the pan.
3. Add chorizo and sauté; stir until brown, about 4 min. Add onion and sauté, stir until translucent; about 3 min. Add garlic and saffron and sauté, stir for about 1 min, until fragrant. Add rice and stir. Crumble in bouillon cube (if using), add tomato, then water.
4. Stir, return chicken to skillet, and bring to a simmer.
5. Bury the clams in rice, hinge side down. Reduce heat to low, cover and cook for 10 min.
6. Season fish with salt and pepper.
7. Add mussels, hinge side down into the rice. Add fish, skin side up. Cover and cook for 10 min. Scatter peas over rice, cover and cook for 2 min.
8. Turn off heat and let paella rest for 5 min.
9. Garnish with parsley and serve right from the skillet.