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["Properly clean claims and mussels", "In a paella pan brown chorizo and remove to a platter lined with paper towels", "Return the pan to the stove, add 1 1/2 tablespoons of olive oil to existing sausage grease and lower the heat to medium. Saute the garlic and onion in the oil that remains in the pan for about 8 or 9 minutes, until they begin to brown.", "Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season to taste with salt and pepper. Fold in the rice, stirring to coat the grains. Stir in the saffron.", "Pour in 3 cups warm chicken broth and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Avoid stirring constantly and do not cover like rice or risotto.", "Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (Ideally paella has a toasted rice bottom known as ""socarrat."") Let it rest off the heat for 5 minutes.", "Garnish with parsley and serve with lemon.", "*Tip: Do not overcook your paella because broth doesn't seem to be burning down quick enough. When this happens I cook the paella the appropriate amount of time and strain in in large strainer. Not only does it solve the problem it mixes all the ingredients perfectly.", "*Tip: If you enjoy truffle oil drizzle on at the end just before serving."]
