- ▪1 pound Day Boat Scallops (Dry Packed ONLY) The alternative are wet packed, and they are NO BUENO! http://www.finecooking.com/article/wet-versus-dry-scallops
- ▪1 pound firm white flesh local fish fillet. I usually look for ling cod, but seabass or halibut will work.
- ▪2 pounds live manila clams
- ▪1 pound jumbo wild peeled and deveined prawns
- ▪6 oz or about 2 links of uncooked spicy Spanish chorizo. Slice in ¼ inch wheels. If you can’t find Spanish Chorizo, use Mexican style
- ▪ 3 cups Aborio Rice
- ▪ 4 cloves chopped garlic
- ▪ 1 of each chopped medium green, yellow and red bell peppers
- ▪ ½ diced sweet yellow onion
- ▪ 2 pinches of saffron
- ▪ 1 teaspoon ground espellette pepper (You can find this at any high-end grocery store)
- ▪ 3 tablespoons Oakland Dust Seafood Rub
- ▪ 1 teaspoon sweet paprika
- ▪ 1 cup clam juice
- ▪ 5 cups Seafood or Clam broth (you can make your own seafood broth by simmering the discarded prawn shells until liquid is reduced by half)
Heat 3 tablespoon oil in a large paella pan or large cast iron skillet over medium-high heat. Add your chorizo and saute 2-3 minutes until brown. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium and add the chopped onions, peppers and garlic. Saute for about 2 minutes then add the rice, and cook for about 5 minutes, stirring regularly. Now add your liquid and dry ingredients (saffron, paprika, espellette and Seafood Rub. Bring to a boil and let the liquid slightly reduce, and cook on low heat for 20 minutes. Spread the shrimp, fish, and clams over the rice, pushing it into the rice slightly. By now your rice should be ready to eat. Remove from heat and place uncovered in a 375-degree oven for 10-15 minutes or until top is nice and brown (I like the top crispy and love scraping the pan for goodies). Remove garnish with lemon wedges and parsley.