Ingredients:
.75 pounds of shrimp
.75 pounds of scallops
.5 pounds of mussels
1 9 oz can of chopped clams
2 cups of rice
5 cups chicken broth
2 spanish chorizo
1 1/2 onions
3 garlic cloves, chopped
1 cup frozen peas
1 pimento, sliced
2 Roma tomatoes, chopped
1 1/2 tsp salt
1/2 tsp saffron
1 tbsp olive oil
Directions:
Add the saffron, one peeled onion, salt, and the broth to a large pot and bring to a boil. In a paella pan, add the olive oil and stir fry the shrimp and chorizos. When the shrimp is cooked, remove the shrimp and chorizos, and proceed to to stir fry the scallops until cooked. Remove the scallops. Mince the remaining onion half and add it to the pan with the pimento, garlic, and tomatoes. Add the rice when onion becomes tender and stir for a minute or two. Now remove the onion from the boiling broth and combine it with the rice in the paella pan. Toss in the clams as well. Boil this uncovered for ~5 mins before adding the peas, and letting it boil an additional ~5 mins. Stir in the remaining seafood that was cooked earlier, and top with the mussel. Cover, and continue to simmer until mussels open, and the liquids have been absorbed, approx. 10 mins.
