-
1
Prepare a medium-hot fire (a 3-second fire) in a campfire or wood-fired grill.
-
2
Cut the calamari bodies into 1/2-inch-wide rings and set aside with the tentacles.
-
3
In a small bowl, combine the saffron threads and boiling water and let stand until ready to use.
-
4
Place a 12-inch paella pan or other wide, shallow pan on a grate above the campfire or grill grate.
-
5
Sprinkle in the dried herbs and stir for a few seconds to toast.
-
6
Add the olive oil, onions, and garlic and cook, stirring, until the onions are translucent, about 3 minutes.
-
7
Add the bell peppers and cook for another 3 minutes, or until they begin to soften.
-
8
Add the rice and continue to cook, stirring, until the rice glistens and has changed color slightly.
-
9
Add 6 cups of the broth and the saffron water and bring to a boil.
-
10
Add the calamari, ham, chorizo, fish, and tomatoes and cook for 5 minutes.
-
11
Add the green peas.
-
12
Cook until most but not all of the liquid has been absorbed.
-
13
From time to time, add more broth if it evaporates too quickly from the heat and the rice begins to stick.
-
14
Continue stirring the rice and adding broth as needed until the rice is cooked.
-
15
Distribute the mussels, clams, and shrimp on top of the rice and push down slightly into the rice.
-
16
Let them cook, without stirring, for about 10 minutes or until the shrimp are evenly pink and mussels and clams have opened.
-
17
Remove the paella from the heat.
-
18
Sprinkle with the fresh herbs, cover lightly with aluminum foil or a cloth and let stand for 5 minutes to allow the flavors to blend.
-
19
Discard any mussels or clams that have failed to open.
-
20
Serve hot.
