Yields 6 to 8 servings
3 tablespoons Spanish olive oil
1 pound jumbo shrimp, shell-on
2 teaspoons pimenton, Spanish paprika
2 teaspoons salt
4 ounces Spanish chorizo, sliced into 1/4-inch half-moons
1 cup small diced onion
1 cup small diced red bell peppers
1 cup small diced green bell peppers
2 tablespoons minced garlic
2 teaspoons saffron threads
2 cups Valencia rice, or other medium grain rice
4 cups fish stock
1/2 cup fresh green peas
1 pound manila clams
1 pound mussels
3 tablespoons chopped fresh parsley
Set a 14-inch paella pan or a 14-inch saute pan over medium-high heat and add 2 tablespoons of the olive oil.
Season the shrimp with the pimenton and 1/2 teaspoon of the salt.
Once the oil is hot sear the shrimp in the pan, about 1 minute per side. Remove the shrimp from the pan and set aside.
Add the remainder of the olive oil with the chorizo to the pan and sear, stirring occasionally, until caramelized, about 3 minutes.
Add the onions, red bell peppers, green bell peppers, garlic and saffron to the pan and sauté, stirring often, until lightly caramelized, about 8–10 minutes.
Add the rice to the pan and cook, stirring, for 3 minutes. Season with the remaining 1 1/2 teaspoons of salt.
Add the fish stock to the pan, bring to a boil and reduce to a simmer over low heat.
Cook the rice for 15 minutes and then return the shrimp to the pan being sure that they are pressed beneath the rice.
Add the peas, clams and mussels to the pan and continue to cook until the clams and mussels steam open, about 10–15 minutes.
Garnish with the chopped parsley and serve while hot.