Sofrito:
3 TBS olive oil
1 cup finely diced yellow onion
½ cup finely diced red bell pepper
1 TBS minced garlic
1 cup crushed tomatoes or fresh tomato grated
½ tsp smoked paprika
½ tsp salt
1 bay leaf
Paella:
3 ½ cups chicken broth
2 Tbs olive oil
1 pound medium shrimp, peeled and deveined
1 fat pinch saffron
2 tsp smoked paprika
1 tsp turmeric
4 oz Spanish style chorizo, diced
1 ½ cups Spanish paella rice
2 tsp salt
¼ diced chicken thigh
½ lbs small clams
½ lbs mussels
⅓ cup frozen peas
1 lemon, cut into wedges
Sofrito:
Heat oil in paella pan over medium high heat, add onions, stirring frequently until tender and caramelized.
Add chicken, red pepper, and garlic and cook 2 to 3 minutes then add tomatoes, paprika, salt and bay leaves.
Reduce heat to medium and stir frequently until sauce is thick, about 10 minutes.
Paella:
Bring chicken to a simmer in a saucepan, reduce heat to low and cover.
Push soffit to edges of pan and add oil to center. Sear shrimp on each side until pink, about 60 seconds. transfer shrimp to plate
Add spice and toast for 30 seconds. Add chorizo and mix with sofrito and spices.
Add more oil to pan and toast rice until covered. Ladle 3 cups broth into pan and stir into rice.
Increase heat and boil rice for 5 minutes. Reduce heat to medium-low, cover simmer gently, undisturbed for 5 minutes. If rice looks dry, add more broth.
Remove lid, add shellfish to pan, cover , and cook for 5 minutes until shellfish open and rice is tender. Discard any shell that do not open.
Remove lid and increase heat to medium high. Cook for 2 minutes until bottom layer of rice starts to caramelize.
Remove from heat, add peas, cover and let sit for 10 minutes.
Serve with lemon wedges.