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1
Broth -- add the 3 3/4 cups of chicken broth, saffron and the bay leaf and bring to a medium heat.
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2
And simmer.
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3
You will bring it up to a boil right before you add it to the rice.
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4
Meat and Vegetable Base -- Now in your largest pan, add the olive oil and bring to medium heat.
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5
Dry off the chicken and then pan sear the chicken until golden brown, It will only take a few minutes.
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6
Remove to a plate and cover.
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7
Then add the chorizo, pork and ham.
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8
Cook until cooked through about 5-7 minutes.
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9
Then right on top of those meats, add the garlic, onion, scallion and cook another 3-4 minutes until the onion begins to soften.
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10
Now on top on the vegetable mixture, add the large shrimp and saute just 2-3 minutes until the shrimp just start to turn pink.
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11
Then pick out the shrimp and set to the side with the chicken.
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12
Rice -- First off, bring the chicken broth up to a boil for just a minute or two before you add it to the rice and don't forget to remove the bay leaf Now add the rice to the pan and stir to coat it well with the oil vegetables, chorizzo, ham and pork.
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13
Sprinkle in the parsley, and add the chicken broth, wine, lemon juice, and peas, salt and pepper to taste.
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14
Bring to a boil and then reduce to medium / medium high heat and cook, uncovered stirring occasionally about 10-15 minutes.
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15
There will still be some liquid in the pan if not, just add a little bit more chicken stock, you don't want to burn on the bottom.
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16
Chicken and Shrimp -- Return the chicken and shrimp to the rice and bury them in the rice.
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17
Seafood -- Add the clams, mussels and the cod to the rice again pushing them slightly in the rice to soak up all the flavors.
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18
I like to push them in so when they open they open facing out (it just looks prettier).
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19
Check your broth level again.
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20
You don't want it soupy, but you want some moisture.
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21
Finishing -- Two versions.
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22
Some prefer to bake it at 325, to finish cooking the seafood.
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23
I prefer to just cover mine on the stove just until the seafood is done.
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24
About 10-15 minutes.
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25
I like the stove top method for ease but you can use whichever methods works good for you.
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26
I remove it from the heat and just let it rest a couple of minutes before you serve it.
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27
Garnish with lemon wedges, I squeeze a couple over the top and some chopped parsley.
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28
Serve with a nice side salad, with spanish flavors of olives, tomatoes, red onion, maybe some artichoke hearts and a lemon vinaigrette and you have an amazing dinner.
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29
I know there are lots of steps, but it is completely worth every minute.
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30
Just take the time to prepare everything ahead of time and then it is just a matter of putting it all together.
