Here you go….

INGREDIENTS

1/2 lb mussels

3/4 lb clams

5 chicken wings (split, discard the tips)

3/4 cup EVOO

1 lb chorizo, chopped (for a pork-free alternative, I recommend rabbit if you can find it, or simply triple the number of chicken wings)

3/4 cup tomato sofrito (tomato sauce, garlic, and onions sautéed in sunflower oil)

4 chopped piquillo peppers

4 cloves minced garlic

2 cups Bomba brand paella rice (do not rinse)

1 cup fresh green beans cut into 2" sections

1 lb shrimp (with shells)

9 large scallops

1/4 tsp smoked paprika

1 tsp crushed Nora peppers (aleppo peppers will do)

1 tsp saffron threads

5 and 1/2 cups shellfish broth

Salt to taste

4 additional piquillo peppers cut into strips for garnish

1 lemon cut into wedges

PROCESS

Make the shellfish broth by bringing 6 cups of water to a boil and then adding the mussels and clams. Boil for three minutes, then remove the shellfish and set aside. Continue simmering the broth on the lowest heat possible. Discard any unopened shells.

Add the olive oil to the pan and heat on medium heat until shimmering. Add the chicken wings and chorizo. Cook for 5-10 minutes under medium heat, stirring frequently.

Add the tomato sofrito, chopped piquillo peppers, and garlic. Cook for 2-3 more minutes.

Add the rice and stir the mixture to coat, about 1 minute.

Add the green beans, shrimp, scallops, paprika, Nora peppers, and crushed saffron threads. Stir under medium heat for 1 minute to incorporate the mixture.

Add the hot shellfish broth and stir thoroughly to evenly distribute all of the proteins and veg.

Add the mussels, clams, and remaining piquillo peppers as garnish onto the surface of the paella.

Continue cooking until the rice is almost done but still firm in the center of the grain. From the point of adding the broth and the liquid coming to a boil over the entire pan, the total cooking time to completion of the recipe will be about 15-20 minutes.

DO NOT STIR, and control the heat to ensure that the bottom doesn’t scorch.

Remove from heat. Cover and let rest for 5-10 minutes (the rice will continue to cook after being removed from heat and will absorb remaining moisture).

Garnish with lemon wedges and serve with warm tortillas.