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Ingredients

Serves 4

• 1 pound Spanish chorizo
• 1/4 cup plus 2 tablespoons olive oil
• 1 red bell pepper, stemmed, seeded, and julienned
• 1 yellow bell pepper, stemmed, seeded, and julienned
• 1 yellow onion, thinly sliced
• Coarse salt and freshly ground pepper
• 1/4 cup garlic, very thinly sliced, plus 2 tablespoons finely chopped
• 1 teaspoon saffron
• 2 cups medium grain Spanish rice, such as Bomba paella rice
• 6 cups homemade or store-bought low-sodium Basic Chicken Stock
• 16 mussels, scrubbed and de-bearded
• 16 Manila or little neck clams, scrubbed
• 16 extra-large shrimp, peeled and de-veined
• 1 pound calamari with tentacles, cleaned and cut into 1/2-inch pieces
• 1/4 cup white wine
• 1/4 lemon, juiced
• 1 tablespoon plus 1 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
• 1 tablespoon plus 1 teaspoon chopped fresh oregano
• 1 tablespoon plus 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped shallots
• 1 cup frozen peas
• 1 (4-to-4 1/2-pound) Roast Chicken, cut into 8 pieces

Description

This Delicious Paella Recipe Is From 'Top Chef' Hosea Rosenberg Of Jax Fish House.

Martha Stewart