Seafood Paella

Ingredients

 * 1 tablespoon olive oil
 * 5 bacon slices, chopped
 * 1 x 3½-pound whole chicken, cut into 8 pieces
 * 2 cups chopped onions (about 2 medium)
 * 4 garlic cloves, minced
 * 2 cups long-grain white rice
 * 1 x 7 ounce jar roasted sliced pimentos with juice
 * ½ teaspoon crushed saffron threads
 * 2 cups bottled clam juice
 * 1½ cups chicken stock or canned low-salt chicken broth
 * 1 pound large uncooked shrimp, peeled, deveined
 * 1 pound cleaned squid, bodies cut into ½-inch rings
 * 1 dozen clams, scrubbed
 * 1 dozen mussels, scrubbed, debearded
 * 1 cup frozen green peas, thawed

Directions

 * 1) Preheat oven to 450°f.
 * 2) Heat olive oil in heavy large pot over medium-high heat.
 * 3) Add chopped bacon and cook until fat is rendered, about 6 minutes.
 * 4) Using slotted spoon, transfer bacon to paper towels and drain.
 * 5) Set aside.
 * 6) Sprinkle chicken pieces with salt and pepper.
 * 7) Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side.
 * 8) Using tongs, remove chicken from pot.
 * 9) Add chopped onions and garlic to pot and sauté until beginning to brown, scraping up any browned bits, about 10 minutes.
 * 10) Stir in rice, roasted pimientos with juices and saffron.
 * 11) Add clam juice and chicken stock to pot and bring mixture to simmer.
 * 12) Remove from heat.
 * 13) Pour rice mixture into 15x10x2-inch glass baking dish.
 * 14) Arrange chicken, shrimp, squid, clams and mussels in rice mixture.
 * 15) Sprinkle with chopped bacon and peas.
 * 16) Cover with foil.
 * 17) Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open).
 * 18) Remove foil from baking dish.
 * 19) Let paella stand 10 minutes.
 * 20) Serve with lemon wedges.