Spanish seafood pizza

DIRECTIONS

• Cut each breast half into three pieces and each leg into four pieces using a sturdy cleaver.
• In a 12- to 14-inch skillet, combine the oil, onion, and garlic. Heat gently.
• Increase the heat to medium-high once the onion starts to crackle.
• A few chicken pieces at a time should be added and cooked until gently browned. As they cook, season them with a little salt, pepper, and paprika.
• Move the chicken pieces to the edges of the pan as they brown to make place for more in the center.
• Add the squid, peppers, green onion, remaining salt, and crumbled saffron once all of the chicken has lost its raw color.
• Add the rice and stir as it cooks for about a minute, coating it with oil.
• Add warm stock until it reaches the pan's rim, about one inch away (not all the stock may be needed).
• Place the mussels or clams in a ring around the outside, hinged side down, then the shrimp on top.
• Sprinkling the peas on top midway through cooking, heat at a rapid simmer for about 20 minutes, or until the rice is just tender.
• When the paella first comes off the heat, it might seem a little soupy, but the rice will quickly soak up the extra liquid.
• As YaYa advised, this works wonderfully with boneless, skinless chicken thighs.