-
1
Preheat the oven to 350.
-
2
In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes.
-
3
Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes.
-
4
Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water.
-
5
Season with salt and pepper and bring to a boil.
-
6
Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
-
7
In a large skillet, heat the 1/4 cup of olive oil until shimmering.
-
8
Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes.
-
9
Using a slotted spoon, transfer the shrimp to the rice.
-
10
Discard the oil.
-
11
Wipe out the skillet.
-
12
Pour in the wine and lemon juice.
-
13
Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes.
-
14
Pour the mussels and cockles and their cooking liquid over the rice.
-
15
Stir the cooked chicken into the rice.
-
16
Cover and cook in the oven for about 5 minutes, until the paella is just heated through.
-
17
Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
