8 cups chicken stock
3 tablespoons extra-virgin Vita Olive Oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish chorizo (about 6 ounces), sliced
2 cups white rice
1 can diced tomatoes
3 tablespoons tomato paste
2 pounds raw Shrimp, peeled and deveined
1 pound Sea Scallops
2 pounds Chilean mussels
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration
In a medium saucepan, heat the chicken stock until boiling.
In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
Decorate with the chopped parsley and lemon wedges.