Paella Valencia

Ingredients

• 2 ounces grapeseed oil
• 18 clams
• 8 ounces grilled chorizo
• 10 ounces chicken thigh, boneless and skinless
• 3 teaspoons minced garlic
• 12 (16/20 count) shrimp
• 12 ounces calamari
• 8 ounces scallops
• 24 mussels
• 10 ounces cod
• 10 ounces bluefish or mackerel
• 6 ounces peas
• 1 roasted red pepper, julienne
• 8 ounces white wine
• 5 cups Arborio rice, cooked, recipe follows
• 3 cups paella base, recipe follows
• 4 ounces butter
• 1 cup Spanish onions, finely diced
• 1 pound Arborio rice
• 1 bay leaf
• 1emon zest strip
• 3 cups white wine
• Water, amount varies
• Salt and freshly ground black pepper
• 2 tablespoons grapeseed oil
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, minced
• 1 cup Spanish onions, thinly sliced
• 1 cup fish stock
• 1 tablespoon saffron
• 1 tablespoon paprika
• 1 cup white wine
• 6 ounces whole peeled tomatoes, in juice
• 1 tablespoon salt
• 2 roasted red peppers

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