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1
Preheat the oven to 350 degrees.
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2
Combine the stock, wine and saffron in a medium saucepan and heat to a simmer while cooking the chicken or rabbit and chorizo.
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3
Rinse the chicken or rabbit pieces and pat them dry. Mix the oregano and the smoked paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of meat and marinate for 30 minutes.
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4
Heat some olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken or rabbit in the pan, skin-side down, and brown on all sides. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter.
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5
Saute the diced onion and garlic in the oil in the pan until softened. Add the scallops and sear on each side; remove to the platter with the meat.
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6
Add 1/2 cup of the sofrito to the pan and saute until well combined with the onions and garlic. Add the rice and stir to coat.
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7
Add six cups of the warmed stock mixture along with the frozen peas to the pan and season heavily with salt. Boil for 5-10 minutes or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy.)
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8
Stir in the reserved chicken or rabbit, chorizo, and scallops. Nestle the shrimp into the rice mixture.
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9
Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.
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10
Remove paella pan from the oven, cover loosely, and let sit for 10 minutes before serving with the Allioli.
