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["Warm 1 cup chicken stock and add saffron; let sit 15 minutes, covered, to infuse. Add clam juice, bring to low simmer, and cover. (Reserve 2nd cup chicken stock in case needed later.)", "Meanwhile over medium high heat, saute onion in a little butter or oil til translucent, then saute garlic. Add rice to coat with oil/butter and toast over medium heat for a few minutes. Add wine and cook down to dry. Add red pepper flakes and pimenton. Mix in chorizo through tomatoes (and optional okra).", "Begin adding stock in 1/2 cups, stirring well after each addition, til near dry.(Liquid amounts can vary with many factors; you may need less or more stock.) When you have added 4 cups liquid, taste the rice. If it needs more liquid, continue adding stock until rice is fully cooked and it has a slight al dente but creamy quality. Turn off the heat and transfer rice to an oil-sprayed metal serving pan(cocotte or cast iron or paella pan) that has heated over medium heat.", "Optional finishing step:
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Press rice down in pan and raise the heat under it to medium high for ~ 10 minutes til bottom browns/gets crunchy. (Use a pancake spatula to check, and try not to burn it!) Spritz with fresh lemon juice and serve family- style at table.", "* or peeled uncooked shrimp", "** Do not use Mexican chorizo. For an Italian version of this dish, substitute Sweet Italian Fennel Sausage, sliced and sauteed, add some sauteed chopped fennel or sauteed fennel seed, and omit the Pimenton and lemon. Add optional grated Parmesan to taste.", "*** store your Pimenton in the frig or freezer to keep out moths"]
