Seafood Paella

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1 teaspoon paprika

1/4 cup extra-virgin olive oil


8 bone-in chicken thighs, with skin

Four 6-ounce sole fillets, halved lengthwise

2 large pinches of saffron threads

4 cups vegetable stock, chicken stock or low-sodium broth

Freshly ground pepper

1 pound dry chorizo, sliced 1/4 inch thick

8 small squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved

2 medium yellow onions, finely chopped

4 garlic cloves, minced

2 cups arborio or other short-grain rice

1 cup frozen peas

1 pound littleneck clams, scrubbed

1 pound mussels, scrubbed and debearded

1/2 pound lump crabmeat, well-drained and picked over

2 tablespoons chopped flat-leaf parsley

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