Luca's Paella Mixta

A Spanish main dish with seafood, rice, chicken and chorizo.

Course Main Course

Servings 8 people

3 red bell peppers diced
1 white onion diced
6 medium tomatoes chopped
2 chorizo sausages
1-2 tbsp extra virgin olive oil
4 boneless, skinless chicken thighs cubed (seasoned with salt and pepper)
1 whole garlic head
2 packets Paella seasoning with saffron
2.5 cups short grained rice such as Arborio or paella rice (usually 100 grams of rice per person)
5 cups chicken low-sodium stock
6 clams
2 lbs shrimp
1/2 cup fresh or frozen peas

Brown the chorizo in the olive oil. Remove and chop, then set aside. Then place the chicken in the pan. Cook over medium heat until it starts to brown.
Place the peppers, onions, and tomatoes in the paella pan with chicken and cook for five to seven minutes. Add back the chorizo to the pan.
Place the whole unpeeled garlic bulb in the center of the paella pan with the other ingredients. (Once the paella is finished this is great to spread on bread).
Evenly distribute the rice in the pan. Pour the chicken broth into the pan. Put on medium heat for 10 to 15 minutes until it starts to absorb the liquid.
Add the clams, shrimp, and frozen peas. The seafood should cook in about 5-7 minutes. Discard any clams that have not opened. The rice should have a nice golden color to it. Sprinkle with lemon juice and add rosemary sprigs and lemon wedges to garnish.