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method

In a large pan, heat oil over medium heat and sauté onion and celery until translucent, about 5 minutes. Add the red pepper and tomato and continue to sauté until any excess liquid has evaporated. Add the garlic, saffron and paprika and sauté 1 minute. Stir in the rice and sauté for 2 minutes. Add all of the stock at once and stir in the chorizo. Simmer for 5 minutes, stirring just occasionally. Add clams and cook for 3 minutes. Stir in mussels and fish, (adding remaining stock if needed) and cook 3 minutes only stirring a little (and uncovered). Add scallops and shrimp and peas and cook just until shrimp are pink. Season to taste and serve immediately.