Kathy G’s Spanish Paella


6 Chicken Thighs with skin on
2 medium sized chicken breasts
Marinate chicken with sweet paprika, fresh oregano, fresh parsley, salt and pepper
¼ Cup extra-virgin olive oil
3 Tbsp butter
2 Andouille Sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
4 diced red bell peppers
1 stalk diced celery
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
2 cups clam juice
1 (15 oz) can whole tomatoes, drained and hand crushed1 dozen mussels, (clams optional)
1 lb peeled and de-veined jumbo shrimp
Lemon wedges, for serving

Saffron Rice

4 Cups short grain white rice
3 Cups water, warm plus 3 Cups Clam juice
Generous pinches of saffron threads

Rub herb marinade on chicken and roast at 400 degrees for 20 minutes or until done. Let cool and shred or chop chicken.

Cook saffron rice separately on stove. Boil water and clam juice, add rice and cook until al dente. The add saffron until the rice is yellow
In large pan heat olive oil; make a sofrito by sautéing the onions, garlic, red pepper, celery, and garlic. Cook for 2-3 minutes on medium heat. Add Andouille sausage, chicken, shrimp, & mussels. Cook for 4 minutes and deglaze pan with ¼ Cup white wine and 2 Cups clam juice. Add saffron rice, and let simmer 15 minutes. Add fresh herbs, butter, salt and pepper to taste. Dish into 6 bowls and serve with lemon wedges.