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(I'm doing this on my phone, so it'll probably need fixing. Stand by.) Ingredients 1½ lb boneless, skinless chicken thighs, trimmed and quartered Coarse salt and fresh ground pepper 12 oz combination squid, bay scallops and/or shrimp (medium or larger), peeled and deveined 6 T extra-virgin olive oil 6 garlic cloves, minced 1¾ t smoked paprika (hot or mild or medium, you pick) 3 T tomato paste 2 c stock (made with the shrimp shells) 2 c chicken stock 8 oz bottle clam juice ⅔ c dry sherry Pinch saffron threads 1 onion, diced fine ½ c jarred roasted red peppers, chopped fine 3 c paella rice (Arborio will do) 1 lb mussels, scrubbed 1 lb Spanish (NOT Mexican) chorizo, cut into ½-inch pieces 1 c frozen peas Lemon wedges Instructions 1.Place chicken on large plate and sprinkle both sides with 1 teaspoon salt and 1 teaspoon pepper. 2.Toss seafood/shrimp with 1 tablespoon oil, ½ teaspoon garlic, ¼ teaspoon paprika, and ¼ teaspoon salt in bowl until evenly coated. Set aside. 3…

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