Classic Valencia Paella

• 10 cups paella pan
• 6 cups chicken broth
• 1/2 ounce saffron (about 8 threads)
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 2 red bell peppers
• 1/4 cup olive oil
• 10 pieces skinless chicken thighs cut in thirds
• 3/4 pound pound Spanish chorizo sausage
• 1 1/2 pounds med-sized shrimp (raw)
• 1 pound sea scallops cut in thirds
• 3 cloves garlic chopped
• 1 med sweet onion chopped
• 1/2 teaspoon turmeric
• 2 cups arborio or bomba rice
• 1/2 cup white wine (Sauvignon blanc preferred)
• 4 med ripe tomatoes (cut in half, grate, and discard the skin)
• 2 teaspoons sweet paprika
• 25 mussels or clams or combo
• 1/2 cup peas, fresh or frozen
• lemon wedges for serving

1. Heat chicken stock on stove in large pot with saffron, salt and pepper. Steep on low heat until adding it to paella.
2. Roast peppers under broiler until charred on all sides, remove and put in plastic bag to steam, about 5 to 10 minutes. Remove and gently peel, remove seeds and veins. Slice in strips and set aside.
3. In paella pan, either on stove, barbecue, or paella burner, add olive oil until somewhat hot. Add chicken and cook until 80 percent done. Add a little salt and pepper to start building flavor. Remove and cover. Add sausage in same oil until flavor is distiller into oil. Remove and save. Add shrimp and cook until there is color. Remove and cover. Add scallops and cook till translucent. Add a little oil if needed.
4. In same oil add garlic for about 20 seconds and then onion. Add a little salt and pepper. Stir until translucent.
5. Take measured rice and create well, add turmeric and spread over onion and garlic. Add grated tomato and paprika and stir. Now this is all being flavored with ingredients that went into oil, flavor will flow into rice as paella cooks. Cook this for 3 minutes. Add wine and stir. Raise temp underneath pan for a couple of minutes and then add stock, stir. Turn heat down until liquid has mixed well with other ingredients.
6. Start putting in chicken and mussels or clams, spread evenly. Add sausage, shrimp, and scallops the same way.
7. Observe at rate liquid is absorbing the rice, if too watery at beginning, fine. You want low simmer so paella cooks evenly.
8. Cover with foil and simmer for about 45 minutes. DON'T STIR!
9. ADDITIONAL TIPS:rnDRY VS MOISTrnThe paella can stay moist for about 20 minutes, if left too long on fire, it will dry. A lot of Spaniards like it crusty on bottom and some soupy, you choose.
10. INISHING TOUCHESrnJust 5 minutes before done, put on bell peppers and peas. Place decoratively for color. Place on table and eat out of pan or buffet style and serve with lemon wedges
11. PREPARATIONrnThe French have a wonderful saying, mise en place, meaning to have everything in place and chopped, cleaned, and ready.
12. SEAFOODrnKeep clams or mussels closed and cold before using them by immediately running them under cold water and washing them when you return from store. Use a wire mesh colander. Place a large plate underneath and put in fridge with a wet cloth over them, this keeps them moist and breathing. You want the shells closed, they will open during cooking. If they don't, throw them away.
13. SUBSTITUTIONSrnYou may substitute other shellfish and various vegetables to match to your liking be creative!!!
14. SHOPPING TIPS: rnShopping can be done 2 days ahead for all ingredients except for chicken and seafood, purchase these the same day you cook paella. It is essential to use arborio or bomba rice, other types don't hold up to cooking.

paella pan, chicken broth, saffron, salt, black pepper, red bell peppers, olive oil, chicken, sausage, shrimp, garlic, sweet onion, turmeric, arborio, white wine, tomatoes, sweet paprika, mussels, peas, lemon wedges

Taken from food52.com/recipes/31907-classic-valencia-paella (may not work)