4 1/2 cups chicken broth
1/2 teaspoon saffron fronds
1/2 teaspoon San Fran Sea Salt
3 tablespoons Gil’s Red Pepper Oil
1/2 cup yellow onion, peeled and minced
3 each Smoky Chipotle Garlic Cloves, minced
1/4 cup Gil’s Chardonnay Pimento Stuffed Olives, minced
1/2 cup red bell pepper, seeded and minced
6 oz Spanish chorizo, minced
3 cups bomba or paella rice
1 cup tomatoes, diced
1/2 lb fresh mussels
1lb. raw shrimp, peeled
1 cup peas
Additional San Fran Sea Salt, to taste
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges
Heat broth to a low simmer over medium heat. Once simmering, remove from the heat and add saffron and salt, steep for 10 minutes.
Heat oil in a large skillet or paella pan over medium-high heat. Once the oil is hot, add onion, garlic, olives, peppers, and chorizo. Sauté until the vegetables are tender-crisp, about 5 minutes.
Add rice to the skillet and stir to combine. Continue to sauté the veggies and rice, stirring frequently, for another 3 minutes.
Reduce heat to medium, add broth and tomatoes to the skillet, stir to combine, distributing the rice evenly along the bottom of the pan, and cover. Cook, without stirring, for 10 minutes, or until most of the broth has been absorbed.
Uncover the skillet. Distribute the mussels, clams, shrimp, and peas evenly along the top of the rice, cover and continue to cook for another 10 minutes, or until the mussel and clam shells have opened and the shrimp are cooked through.
Uncover the skillet and continue to cook for 2-3 minutes, or until the bottom of the paella is crisp and golden brown. Season to taste with salt and garnish with chopped parsley and lemon wedges.