Floating Olive Branch
Chicken & Seafood Paella

Serves 4-6 
2 cups chicken broth 
1 teaspoon saffron 
4 bone-in chicken thighs 
1/2 teaspoon Smoked Paprika 
1/2 teaspoon Roasted Garlic salt 
1/4 teaspoon black pepper 
2 tablespoons Garlic Infused Olive Oil
1/2 cup yellow onion, peeled and minced 
3 garlic cloves, peeled and minced 
1/2 cup red bell pepper, chopped 
1 cup paella rice 
2 tablespoons Sherry Vinegar Pedro Ximenez
1 (14.5oz) can of roasted tomatoes, drained 
2 links chorizo sausage, sliced 
6-8 large shrimp 
6-8 little neck clams 
1/3 cup peas (thawed, if frozen)
1 tablespoon fresh chives, chopped 
1/2 tablespoon lemon zest 
2 tablespoons Meyer Lemon Infused Olive Oil
Place chicken broth in a small saucepan and simmer over medium heat. Once simmering, add the saffron threads and steep for 10 minutes. Remove from the heat and set aside. 
Pat the chicken dry with paper towels and season with paprika, salt, and pepper. Heat Garlic Infused Olive Oil in a paella pan or large skillet over medium-high heat. Once hot, add the chicken and sear until golden brown, about 3 minutes per side. Remove the chicken from the pan and set aside on a plate. 
Add more Garlic Olive Oil, if necessary. Add the onion, garlic, and bell pepper to the pan and sauté for 2-3 minutes or until tender-crisp. Add the rice, stir to combine, and continue to sauté for 1 minute more. 
Deglaze the pan with the Sherry Vinegar. Once most of the vinegar has been absorbed, add the tomatoes and broth, stir to combine, and bring to a simmer. Reduce heat to medium-low, loosely cover the pan, and cook undisturbed (no stirring) for 10 minutes. 
Add the chicken and chorizo to the pan, nestling the chicken into the rice, loosely cover, and cook for 5 minutes more. 
Add the shrimp and clams to the pan, cover, and continue to cook for 10 minutes or until the chicken and seafood are cooked through and the rice is tender (with some crisping on the bottom and sides of the pan). Remove the pan from the heat, sprinkle with peas, and set aside (still loosely covered) to rest for 5 minutes. 
Garnish your paella with chopped chives and lemon zest. Drizzle with lemon olive oil before serving.