Spanish Paella II

Description
It's a wonderful presentation, serve out of the pan with a salad for a complete dinner
 * Contributed by Catsrecipes Y-Group
 * serves 6

Ingredients

 * 1 tablespoon olive oil
 * 2 bacon slices, chopped
 * 6 chicken thighs
 * ½ cup chopped onions
 * ½ cup chopped celery
 * 2 garlic cloves, minced
 * 1 cup long-grain white rice
 * 1 x 7-ounce jar roasted diced pimentos with juice
 * ½ teaspoon crushed saffron threads
 * 8 oz bottled clam juice
 * ¾ cup chicken stock or canned low-salt chicken broth
 * ¼ pound cleaned squid, bodies cut into ½-inch rings
 * 18 large uncooked shrimp, peeled, deveined
 * 6 clams, scrubbed
 * 6 mussels, debearded and scrubbed
 * ¾ cup frozen green peas, thawed
 * lemon wedges

Directions

 * 1) Preheat oven to 450°F.
 * 2) Heat olive oil in heavy large pot.
 * 3) Add chopped bacon and cook about 6 minutes.
 * 4) Drain bacon on paper towels.
 * 5) Sprinkle chicken pieces with salt and pepper.
 * 6) Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side.
 * 7) Take out the chicken and set aside.
 * 8) Add onions, celery, and garlic to pot and saute until it begins to brown, 8 – 10 minutes.
 * 9) Stir in rice, pimentos, and saffron.
 * 10) Add clam juice and chicken stock to pot and bring mixture to simmer.
 * 11) Remove from heat.
 * 12) Pour rice mixture into baking dish.
 * 13) Arrange chicken, shrimp, squid, clams and mussels (in their shells) on top.
 * 14) Sprinkle with chopped bacon and peas.
 * 15) Cover and bake about 45 minutes, until rice is tender, chicken is cooked through, and clams and mussels have opened (discard any that don't open).
 * 16) Serve with lemon wedges to 6 ravenous diners.