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Chef Way - Seamus Mullen cooks the rice for this chicken-and-seafood paella as if it were risotto, adding chicken stock gradually.
Easy Way - Stir stock or canned chicken broth into the rice all at once and cook.
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
1 garlic clove, thinly sliced
3 whole chicken legs, split into thighs and drumsticks
Salt and freshly ground black pepper
3 ounces Spanish chorizo, finely diced
1 cup sliced piquillo peppers (from a 9-ounce jar)
One 15-ounce can large butter beans, drained and rinsed
5 cups chicken stock or low-sodium broth
Pinch of saffron threads, crumbled
2 cups arborio rice (15 ounces)
1/2 cup frozen baby peas
24 mussels, scrubbed and debearded (about 1 pound)
24 littleneck clams, scrubbed
6 jumbo shrimp in their shells, butterflied and deveined
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1st Keep
 Princey
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