This traditional Spanish seafood paella recipe is an elegant rice dish made with mussels, clams, shrimp and a rich saffron-scented broth. Invest in a paella pan to increase the "wow" factor. This recipe comes from Chef Greg Stillman.
Mix together the ingredients until well combined. Chill until ready to use.
Make the Sofrito
Mix together the ingredients and set aside 1/4 cup for this dish. Reserve the rest for pasta, soups, stews or other dishes.
Prepare the Paella
Place the sofrito into the paella pan with a generous amount of olive oil. Sprinkle the saffron threads on top and place over medium heat. Cook until very soft and well combined.
Add the chorizo and peppers briefly, until the chorizo is lightly browned.
Add the peas, sofrito mixture, chicken, scallops, rice and paprika. Mix in the pan until well combined.
Add the chicken stock (or saffron broth), barely covering the rice. Bring the pan to a boil Cover with aluminum foil or a lid.
Place the paella pan into a 375 F oven for about 30 minutes, or until the rice is ¾ of the way cooked.
Add the shrimp, mussels and clams to the rice, arranging it attractively.
Re-cover the pan and cook another 10 minutes, or until the rice and seafood are cooked.
Remove from the oven. Top with garlic aioli and serve.