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1
Combine the chicken stock, white wine, clam juice, 1 cup water and shrimp shells in a large pot.
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2
Add any onion peelings or vegetable scraps left from preparation.
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3
Bring to a boil over high heat, reduce heat to medium and simmer for 30 minutes, then strain, return the liquid to pot and set aside.
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4
While stock cooks, prepare the secret flavor weapon.
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5
Heat the sherry in a small pan until it is just beginning to simmer, then remove from the heat.
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6
Add the remaining ingredients, stir well and set aside.
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7
Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
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8
Prepare the relish.
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9
Rub the scapes with about 1 tablespoon olive oil, sprinkle with salt and pepper and grill until just toasty, about 2 minutes a side.
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10
Remove from heat and chop roughly.
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11
Combine the scapes with the remaining olive oil, pine nuts and lemon zest, mix well, and set aside.
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12
Put 1/2 cup olive oil in a paella pan or 20-inch camp skillet.
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13
Put over the fire and heat until hot but not smoking.
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14
Add the pork butt and sausage and brown lightly on both sides, about 6 to 8 minutes total.
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15
Add the onions and cook, stirring frequently, until soft, about 3 to 5 minutes.
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16
Add the garlic and cook, stirring, 1 minute.
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17
Add the tomatoes and half the stock mixture, bring to simmer, then add the rice and the Secret Flavor Weapon.
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18
Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a slow simmer.
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19
Push the shrimp and clams down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture.
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20
Move the pan just enough to the side of the fire so the liquid continues to simmer slowly.
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21
Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around.
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22
After 20 minutes stop adding liquid and continue to cook until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes.
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23
Remove from fire, lay peppers on top, spoon on the Garlic Scape Relish and serve.
