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1
Preheat over to 350F (180C).
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2
Wash the rice thoroughly under cold running water and drain.
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3
Reserve.
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4
Wash both the mussels and clams thoroughly until all sand has been removed.
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5
Do not soak them in cold water.
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6
Dry the fish pieces thoroughly with paper towels and season with salt and pepper.
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7
In a large skillet, heat 1/4 cup olive oil.
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8
When it is very hot add the fish cubes and brown them on all sides.
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9
Remove them to a side dish and reserve.
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10
To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink.
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11
Season with salt and white pepper.
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12
Remove the cooked shrimp to a side dish and reserve.
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13
Add 2 tablespoon olive oil to the skillet.
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14
Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned.
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15
Be sure not to burn the mixture.
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16
Add the tomatoes and proscuitto, chilies and saffron.
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17
Season the mixture with salt and pepper, oregano and basil.
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18
Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated.
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19
Add the rice and 3 1/2 cups of chicken stock.
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20
Bring the mixture to a boil again and cook over medium heat until 1/2 of the broth is absorbed.
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21
Pour half the rice mixture into an earthenware casserole.
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22
Make a layer of fish cubes and Chorizo and top with the remaining rice.
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23
Cover the casserole and bake the rice for 25 minutes.
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24
Uncover the casserole and fold the shrimp and peas lightly into the rice.
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25
Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed.
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26
If the rice seems dry, yet still too crisp, add the remaining chicken stock.
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27
Uncover the casserole and bury the clams and mussels in the rice.
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28
Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened.
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29
Discard any mussels or clams that have not opened.
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30
Garnish the paella with pimiento strips and lemon quarters.
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31
Serve directly from the casserole.
