-
1
Heat a large cast iron or stainless steel paella pan (or the equivalent) over medium high heat and add the olive oil; cook chorizo to render the fat, about 5 minutes.
-
2
Reduce the heat and sdd onions, garlic, saffron, and turmeric and allow the onions to sweat until softenen, but not browned, about 8 minutes.
-
3
Stir in the rice to coat with oil and lightly toast, about 3 minutes.
-
4
Add chicken stock and cook for 15 minutes, stirring occasionally, adding water if the mixture becomes dry.
-
5
Stir in the peas, then nestle the bass in the rice; let cook until the fish just starts to get opaque, 5 minutes.
-
6
Arrange the cockles or clams in a patter, placing the hinges down into the rice so that they open nicely; then place the mussels around in a similar manner.
-
7
Turn the fish portion, then place the shrimp in a pattern as well; arrange the pepper strips like wheel spokes.
-
8
Cook another 5 minutes, then turn the shrimp over; arrange the calamari all around.
-
9
Once the shells are all open (discard those that fail to open), the seafood should all be opaque and cooked through; sprinkle with parsley and arrange the lemon wedges around the outer edge of the pan.
