Paella Valenciana

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3 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

1 garlic clove, thinly sliced

3 whole chicken legs, split into thighs and drumsticks

Salt and freshly ground black pepper

3 ounces Spanish chorizo, finely diced

1 cup sliced piquillo peppers (from a 9-ounce jar)

One 15-ounce can large butter beans, drained and rinsed

5 cups chicken stock or low-sodium broth

Pinch of saffron threads, crumbled

2 cups arborio rice (15 ounces)

1/2 cup frozen baby peas

24 mussels, scrubbed and debearded (about 1 pound)

24 littleneck clams, scrubbed

6 jumbo shrimp in their shells, butterflied and deveined

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