Spanish paella

• 4-6 skinless chicken thighs, seasoned with salt and pepper
• 2  chorizo sausages, cut into 1-inch pieces
• 1 pound raw, peeled shrimp
• ½ pound raw sea scallops or chopped calamari
• 10-12 little neck clams or mussels (in the shell), scrubbed
• 1 (15-ounce) can diced tomatoes, drained
• 2-3 red, yellow, orange or green bell peppers, sliced into strips
• ½ cup frozen peas, thawed
• 1 medium to large onion, chopped
• 5-6 cloves minced garlic, pinch of crushed red pepper (or more for added heat)
• 1 teaspoon Spanish saffron
• 4 cups chicken stock or broth
• 2-3 tablespoons extra virgin olive oil
• 2   cups white rice salt and pepper to taste
• ½  cup chopped parsley lemon wedges for serving

Directions:

In a paella pan (or large sauté pan or wok), heat 1 tablespoon olive oil over medium-high heat. Sauté the chorizo and chicken until browned. Remove and set aside for later.

In the same pan, add 1-2 tablespoons (more) oil and sauté peppers, onions and parsley for 5-6 minutes (on medium-high heat). Add tomatoes and cook until peppers are tender and onions slightly caramelize. Fold in the rice, crushed red pepper and garlic, and stir until the grains are well coated. Add the chicken stock and saffron. Give mixture a quick stir and bring to boil. Simmer for 15-20 minutes, carefully moving pan around until the rice absorbs most of the liquid. Add the chorizo and chicken. Add clams, followed by shrimp and scallops (in that order/waiting about a minute between each ingredient). At this point, you can cover and cook for an additional 8-10 minutes or when the clams (or mussels) have opened. Gently fold in peas and continue to simmer until rice looks fluffy and moist. Serve with lemon wedges and a garnish of parsley.