Seafood & Chorizo Paella

In a small saucepan heat chicken stock, clam juice, and saffron and keep warm. Peel the pound of shrimp and place the shells in the stock for additional flavor. If you have additional head-on shrimp, leave them intact as they add authenticity to this dish.

Inside your 15-18 inch paella pan, add olive oil and bring to medium heat.

Add chorizo, onions, and garlic and sauté for about 3-4 minutes, making sure you brown both side of each chorizo coin.

Add canned tomatoes and cook for 5 minutes until most of the liquid has been evaporated.

Add mussels and/or clams and cook until they begin to open.

Add squid and scallops and cook for about a minute.

Mix in rice, paprika, salt, flavor & color packet, and stir until well combined.

Add about half of the warm chicken stock and clam juice and allow to simmer on medium-low heat for 5 minutes without stirring. Move the paella pan around the heat source (every 1-5 minutes), scrape the bottom to avoid sticking, and rotate it often so that the rice cooks evenly.

Add the rest of the stock and simmer for another 5 minutes. If you have head-on shrimp, add them now.

Lay the pelled shrimp on top of rice in a circular pattern and cook for about 5 minutes until the first side is pink. Flip the shrimp and cook the paella for 15-25 minutes, until rice is cooked and liquid is evaporated, remembering to continue rotating the pan every so often. Combine the beer, vermouth, and wine and add to the rice as it dries out. If it still seems too dry, add small amounts of water and cook a bit longer.

Sprinkle green peas (thawed) and fire roared peppers and allow to rest for 5 minutes before serving. Season with salt as needed.

Serve with lemon wedges to brighten the flavor.

Note: You can add lobster or any other seafood of your coice to this dish when you add other similar types. Fish is not recommended as it will not hold up to the constant stirring.