Valerie's Super Easy Oven Paella

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hsboe

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Kosher salt

Extra-virgin olive oil

8 ounces Spanish chorizo, sliced thinly on the bias

2 ½ cups thinly sliced Spanish onion (about 1 large onion)

2 tablespoons minced garlic (about 4 cloves)

2 cups unsalted chicken stock

⅓ cup bottled clam juice

One 14-ounce can chopped fire-roasted tomatoes

1 ½ cups frozen peas

1 ½ teaspoons sweet Spanish paprika

½ teaspoon saffron threads

Canola oil spray

2 ½ cups bomba rice or other short-grain white rice such as Arborio

12 ounces jumbo shrimp (2½5 count), peeled and deveined, tails intact

1 pound littleneck clams

8 ounces Prince Edward Island mussels

¼ cup pimiento-stuffed manzanilla olives, finely chopped

2 tablespoons chopped fresh parsley

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