1 cup Calasparra/Bomba Rice
10 threads of saffron
1 cup sliced Spanish chorizo
¼ cup of the following: Diced red pepper, sliced scallion bottoms, Sofregit (1 onion small diced and cooked in olive oil, add 2 cups of tomato paste, and slowly cook down for 5 min) and Spanish onions that have been sautéed in olive oil.
2 garlic cloves
1 cup chicken breast/thigh meat
1 ½ cup of lobster stock, 1 ½ cup chicken stock, 1 ½ cup vegetable stock
1 tsp salt
5 top neck/count neck clams
½ cup English peas
¼ cup sliced scallion tops
Olive oil and sea salt to garnish
Combine garlic, onion, Sofregit, scallion bottoms, chicken, chorizo, salt and pepper in paella pan and sauté for 4-5 min. Add rice and saffron and stir, evenly coating, and toast for 4-5 min. Evenly distribute and flatten out rice in pan, add all stocks and turn the heat up to high. Once boiling, add the clams and cook 5-10 minutes until they open up and rice grains are clearly visible. Add mussels and turn down to medium heat. Once the mussels open, add shrimp and peas and keep on medium heat until shrimp and rice are both cooked, creating a crispy bottom called “Socarrat,” adding stock as necessary.
Garnish with olive oil, scallion tops and sea salt.