Ingredients

• 2 ounces grapeseed oil
• 18 clams
• 8 ounces grilled chorizo
• 10 ounces chicken thigh, boneless and skinless
• 3 teaspoons minced garlic
• 12 (16/20 count) shrimp
• 12 ounces calamari
• 8 ounces scallops
• 24 mussels
• 10 ounces cod
• 10 ounces bluefish or mackerel
• 6 ounces peas
• 1 roasted red pepper, julienne
• 8 ounces white wine
• 5 cups Arborio rice, cooked, recipe follows
• 3 cups paella base, recipe follows
• 4 ounces butter
• 1 cup Spanish onions, finely diced
• 1 pound Arborio rice
• 1 bay leaf
• 1emon zest strip
• 3 cups white wine
• Water, amount varies
• Salt and freshly ground black pepper
• 2 tablespoons grapeseed oil
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, minced
• 1 cup Spanish onions, thinly sliced
• 1 cup fish stock
• 1 tablespoon saffron
• 1 tablespoon paprika
• 1 cup white wine
• 6 ounces whole peeled tomatoes, in juice
• 1 tablespoon salt
• 2 roasted red peppers

Instructions

1. To make Paella Valencia: Preheat oven to 475 degrees F. In a cold saute pan, add oil, clams, chorizo and chicken. Cover and place on high heat until clams pop, add garlic, remaining seafood and vegetables. Deglaze with white wine. Add rice and paella base, bring to a boil and place in preheated oven for 15 to 17 minutes to cook and reduce.
2. To make arborio rice: Heat butter in saucepan over medium-high heat. When light brown and foamy add onions and saute until translucent. Add rice, bay leaf and lemon and cook, continuously stirring for 5 minutes to color. Add salt and white wine, bring to a boil and continue stirring. Gradually add water, 1 cup at a time while stirring, until rice yields a creamy porridge yet very "al dente" consistency.
3. To make paella base: Heat oil in a stock pot, when just smoking, add garlic and ginger. Toast lightly, add onions and cook for 15 minutes until translucent. Add saffron and paprika and cook 5 minutes more, add wine, tomatoes and juice, salt, roasted peppers and stock. Bring to a boil, reduce to a simmer and cook 30 minutes, season and reserve.