Shellfish and Chorizo Paella

• 1/2 cup Cakebread Cellars Sauvignon Blanc or other dry white wine
• 1 tablespoon Spanish smoked sweet paprika (pimenton de la Vera dulce)
• 1/4 teaspoon saffron threads
• 18 large shell-on shrimp
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 3/4 pound sea scallops
• Kosher salt
• 2 large yellow onions, minced
• 1 large red bell pepper, minced
• 1 1/2 cups canned plum tomatoes, pureed
• 2 cups medium-grain Spanish rice, preferably Bomba or Calasparra variety
• 4 to 6 cups hot fish stock (page 191)
• 1 1/2 cups cooked chickpeas
• 1 pound manila or cherrystone clams
• 3/4 pound mussels
• 2 ounces Spanish chorizo, thinly sliced on the diagonal
• 1/2 cup thinly sliced scallions (green part only)

1. In a small saucepan, combine the wine, paprika, and saffron.
2. Bring to a boil over high heat, then cover and set aside to steep for 30 minutes.
3. With a serrated knife, slit the shrimp down the back and lift out the black vein but leave the shell on.
4. Prepare a medium-hot charcoal fire.
5. When the coals are well coated with white ash, put a 15-inch paella pan on the grill rack to preheat.
6. Add 1/4 cup olive oil.
7. When the oil is hot, add the shrimp and cook until pink on both sides, about 1 1/2 minutes per side, then set the shrimp aside.
8. They will not be fully cooked.
9. Season the scallops with salt.
10. Add another tablespoon of olive oil to the pan and sear the scallops until lightly browned on both sides, about 1 minute per side.
11. Set them aside.
12. They will not be fully cooked.
13. Add the remaining 2 tablespoons olive oil to the pan.
14. Add the onions, bell pepper, and a pinch of salt.
15. Cook, stirring, until the onions and pepper are soft and sweet, about 10 minutes.
16. Add the tomato puree and cook, stirring, for about 5 minutes to develop flavor.
17. Add the rice and cook, stirring, until hot to the touch, 1 to 2 minutes.
18. Add 4 cups hot stock, the chickpeas, and the wine mixture.
19. Stir to blend, then season to taste with salt.
20. Cook at a steady simmer without stirring until the rice is about half done, 10 to 12 minutes, then add the clams, pushing them down into the soupy rice.
21. Place the mussels evenly around the pan, setting them slender end up in the rice.
22. Distribute the scallops evenly, tucking them into the rice.
23. When the rice has cooked about 5 minutes more, add the shrimp, then the chorizo, distributing them evenly.
24. Scatter the scallions over all.
25. Add more hot stock only if the rice looks dry.
26. Try not to stir, but if you fear that the rice may be scorching on the bottom, stir briefly to redistribute it.
27. Continue cooking until the rice is barely al dente, about 20 minutes; it will finish cooking off the heat.
28. Drape the pan loosely with a kitchen towel and let the paella rest at room temperature for at least 15 minutes before serving.
29. Enjoy with Cakebread Cellars Chardonnay or another full-bodied white wine.

cakebread cellars sauvignon, spanish smoked sweet paprika, saffron threads, shellon, extravirgin olive oil, scallops, kosher salt, yellow onions, red bell pepper, tomatoes, mediumgrain spanish rice, chickpeas, manila, mussels, spanish chorizo, scallions

Taken from www.epicurious.com/recipes/food/views/shellfish-and-chorizo-paella-388205 (may not work)