1Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
2Add chopped onions, sausage and garlic to pot and sauté until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
3Pour rice mixture into 15×10×2-inch glass baking dish. Arrange chicken, shrimp, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil
4Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes. Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon and lime wedges.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.