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Mussel And Artichoke Paella

shellfish, rice

1/2 pound chorizo or Italian sausage
1 can (14 oz) artichoke hearts; drained
3 chicken legs; thighs attached
1/4 cup olive oil
1 cup chopped onion
3 cloves garlic; minced
3/4 cup diced sweet red pepper
1 cup diced seeded peeled tomatoes
1 pound mussels
3 cups chicken stock
1 1/2 cups long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads
1/4 teaspoon pepper
1 lemon

Prick chorizo in 3 or 4 places; place in small skillet and cover with water. Bring to boil; reduce heat and simmer for 5 to 8 minutes or until firm to the touch. Drain; cut into 1-inch pieces and set aside. Halve artichokes lengthwise; cut in half again and set aside. Cut chicken at joints to make 6 pieces; pat dry. In skillet, heat 1 tbsp of the oil over medium-high heat; cook chicken for about 5 minutes or until browned all over. Remove and set aside on paper towels. Add chorizo to skillet; brown quickly and set aside on paper towels. Drain excess fat from skillet and pour in remaining oil; cook onion, garlic and red pepper over medium high heat for 2 to 3 minutes or until softened. Add tomatoes; cook for about 10 minutes or until liquid has evaporated. Set aside. (Recipe can be prepared ahead to this point, covered and refrigerated for up to 8 hours.) Scrub mussels, removing beards and discarding any that don't close when tapped. Set aside. In heavy oven-proof 12-inch skillet, combine tomato mixture, stock, rice, salt, saffron and pepper. Bring to boil, stirring constantly. Taste and adjust seasoning if necessary. Remove from heat. Arrange chicken, chorizo, artichokes and mussels (rounded ends up) in rice mixture. Bake, uncovered, in 400°F oven for 25 to 35 minutes or until rice is tender and liquid has been absorbed. Remove from oven. (Discard any mussels that do not open.) Cover skillet with tea towel; let stand for 5 minutes. Cut lemon into wedges. Arrange over paella and serve immediately.

Contributor: Canadian Living's Light & Easy Cooking - May/June, 1987

Yield: about 6 serving

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