Paella

• 1 lb spanish chorizo sausage, sliced up
• 12 chicken wings, cut drumettes off the rest of the wing, reserve all
• 12 mussels, fresh
• 18 manila clams, fresh
• 1 12 lbs shrimp, fresh jumbo
• 12 snow crab claws
• 1 lb sea scallops
• 1 lb squid, sliced
• 14 teaspoon saffron, crushed (You can add up to 1/2 tsp. if you like the flavor)
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 lbs bomba rice, imported from Spain
• 28 ounces italian canned tomatoes, I use Cento brand San Marzano
• 2 pimientos, sliced (I use canned Goya brand, ("Pimenton")
• 1 12 cups frozen peas
• 8 cups chicken broth
• 6 ounces white wine, I use Fume Blanc
• 1 12 teaspoons red pepper flakes (optional)
• 1 teaspoon salt
• 12 teaspoon pepper

1. 1.
2. Take chicken wings, but not drumettes, and place in a stockpot with 10 cups water, 1 onion and 2 garlic cloves.
3. Season well with salt and pepper.
4. Cook until 8-9 cups of stock remain.
5. Pass through sieve.
6. Discard chicken, onion & garlic.
7. Set aside stock.
8. 2.
9. Brown chorizo in a skillet.
10. Set aside.
11. 3.
12. Brown chicken drumettes in 1 tbsp olive oil.
13. Set aside.
14. 4.
15. Scrub mussels & clams under cold water.
16. Set aside.
17. 5.
18. Devein shrimp by cutting through back with sharp knife, or you can peel it and devein it if you prefer.
19. 6.
20. Wash rice at least 3 times, until water runs clear.
21. Drain well.
22. 7.
23. In the pan you will use for the dish, saute onion & garlic in 2 tbsp olive oil until onion is soft.
24. Don't brown.
25. 8.
26. Add rice to onion and saute rice for about 2 minutes, stirring.
27. 9.
28. Add 8 cups broth and the wine.
29. 10.
30. Break up the tomatoes by hand into small pieces and add with juice from can.
31. 11.
32. Add saffron, red pepper flakes, salt and pepper.
33. I sometimes add 1/2 teaspoons cayenne pepper instead of the red pepper flakes if people don't want heat in the dish.
34. Stir well.
35. 12.
36. Place drumettes over rice in wagon wheel design.
37. 13.
38. Evenly scatter the chorizo over rice.
39. 14.
40. Arrange the shrimp, scallops and squid over rice.
41. 15.
42. Arrange the clams and mussels over all, with the opening of each facing up, so that when they open, you will be able to see into them.
43. 16.
44. Scatter pimento and peas evenly over all.
45. If you can't find canned pimento, use a very thinly sliced red bell pepper.
46. 17.
47. Bring to a boil over med heat.
48. Reduce to simmer, cover and leave until liquid is almost completely absorbed by rice.
49. Taste the rice when it appears almost ready.
50. If it is a little hard to the bite, add a little of the reserved broth or water (1/2 cup), cover and leave for a few more minutes.
51. It shouldn't be hard, nor should it be too wet.
52. Turn off stove and leave the dish undisturbed for 5 minutes before uncovering and serving.

sausage, chicken, mussels, manila, shrimp, snow crab claws, scallops, saffron, onion, garlic, bomba rice, italian canned tomatoes, pimientos, frozen peas, chicken broth, white wine, red pepper, salt, pepper

Taken from www.food.com/recipe/paella-407332 (may not work)