Ingredients

• 2

  cups
  Organic Sushi Rice suggested substitutions
• 5 ¹⁄₂

  cups
  Chicken Stock
• 3

  lb
  Chicken Thighs, bone in, skin on
• 1 ¹⁄₄

  lb
  1 ¼ lb Clams, scrubbed
• 1

  lb
  Shrimp, raw, shelled, deveined
• ³⁄₄

  lb
  Mussels, scrubbed, debearded
• ¹⁄₂

  cups
  Pancetta, diced or Chorizo
• 1

  cups
  Red Onion, diced
• 1

  cups
  Red Bell Pepper, diced
• ¹⁄₂

  cups
  Peas, frozen
• ¹⁄₄

  cups
  Extra Virgin Olive Oil
• 1

  tbsp
  Extra Virgin Olive Oil
• 1

  tsp
  Paprika
• ¹⁄₈

  tsp
  Saffron, threads
• Sea Salt and Black Pepper to taste
• Lemon wedges for garnish
• Paella Pan, for cooking

Instructions

1. Preheat oven to 400°. In a medium saucepan bring the stock and saffron to a simmer.
2. Heat paella pan on medium-heat heat, add olive oil and chicken skin side down. Season the chicken with sea salt and black pepper to taste, cook for 5 minutes or until skin is golden brown. Transfer chicken skin side up to a sheet pan and bake for 40 minutes or until internal temperature reaches 165 degrees.
3. Add pancetta to paella pan for 5 minutes until edges become crispy. Transfer to bowl, sauté red bell pepper, onion and paprika for another 5 minutes. Add to bowl with pancetta.
4. Add 1 Tbsp olive oil and add Lundberg Family Farms Organic Sushi Rice. Stir until evenly coated with oil and golden, about 3 minutes.
5. Add all other ingredients, stir until thoroughly incorporated and bring to a boil. Reduce heat to medium and cook for 10 minutes, do not stir.
6. Reduce heat to low and simmer for 10 minutes. Add cooked chicken thighs, shrimp, clams and mussels to the rice, arrange evenly in a circular pattern.
7. Add peas, continue to cook until the liquid is absorbed, about 15 minutes more. Remove from heat and let stand another 5 minutes. Garnish and serve.