Valentine Paella

One large pinch saffron
2 x 14 oz cans chicken broth
1/8 cup extra virgin olive oil
3 chicken thighs, deboned and cut in half
Salt and freshly ground black pepper
2-4 pieces chorizo, cut into half-moons
1 medium onion, peeled and finely chopped
1 tablespoon minced garlic
2 cups short-grain rice, such as arborio
½ pound medium shrimp, peeled, deveined chopped
1 large squid, cut into rings
½ cup fresh or frozen peas
15 green olives with red peppers inside
1 dozen littleneck clams, cleaned
2 tablespoons finely chopped parsley (optional).

Mixsaffron into the broth and keep warm in a pot.  In an 18-inch paelleraor a wide deep pan/saucepan with lid, brown the chicken in the oliveoil and set aside. Brown the chorizo and set aside. Using the same oil,sautee onion until clear and garlic until brown, then add rice and mixuntil coated. Season with salt and pepper.  Add stock, chicken andchorizo. Cover and cook for 15-20 minutes then add the shrimp, squid,and clams hinge-side up. Add peas, and olives.Cover and cook until allthe liquid has absorbed and seafood is cooked. If rice is underdone,add another cup of stock and return to the fire for 5 to 7 minutes.Season with salt and pepper to taste and, if you choose, top withparsley.  Serve with lemon wedges. (Adapted from The New York TimesMagazine)

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