Paella Valencia

Ingredients

• 8 boneless, skinless chicken thighs, cut in half
• 1/2 cup flour
• Salt and pepper
• 6 TBSP olive oil (split)
• 1 large onion, diced
• 2 cloves of garlic, diced
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1 large carrot, sliced into matchsticks
• 1 lb Italian sausage, cut in 1/2 inch rounds
• 1-14 oz can of whole tomatoes, cut into wedges (reserve the juice)
• 3 cups short or medium grain rice
• 1/2 tsp saffron
• 6 cups low sodium chicken broth
• 1/2 package frozen peas, thawed
• 3/4 lb shrimp, peeled and deveined
• 3/4 lb Bay (small) scallops
• 1 lb lump crab meat
• 8-12 small clams
• 8-12 muscles
• 1 lemon cut in wedges
• A small handful of Italian parsley chopped