Paella a la Valencia

Ingredients

• 1 quart Aneto Paella Base
• 1 pound skinless, boneless chicken thighs (cut into 1 1/2-inch chunks)
• to taste Kosher Salt & Freshly Ground Pepper
• 5 Tablespoons Extra-virgin olive oil
• 1/4 pound Spanish Chorizo (sliced into 1/4-inch pieces)
• 1 medium yellow onion (chopped)
• 4 Tablespoons chopped garlic
• 4 Piquillo Peppers (seeded, cut into 1/2-inch pieces)
• 1 pound medium shrimp (shelled, de-veined)
• 8 jumbo shrimp (in their shells, preferably head-on (optional))
• 3 cups Bomba or Calespera rice (or other short grain Spanish rice)
• 5 Tablespoons freshly chopped flat leaf parsley
• 2 bay leaves
• 1/2 cup dry white wine
• 1/4 pound frozen peas
• 12 clams and/or mussels (scrubbed)
• Lemon wedges for garnish
• Fresh parlsey for garnish

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