INGREDIENTS
3⁄4 cup olive oil, divided
1 pork chop, cubed (boneless)
3⁄4 cup shallot, finely chopped
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 poblano pepper, cut into thin strips
2 roma tomatoes, seeded and chopped
5 garlic cloves, pressed
2 chicken breasts, cubed and seasoned
1 tablespoon rosemary, chopped
1 1⁄2 teaspoons smoked paprika
1⁄2 teaspoon ground thyme
1⁄4 teaspoon ground cumin
2 1⁄2 cups calrose rice (substitute bomba rice)
5 cups low sodium chicken broth, divided
1 1⁄2 cups chorizo sausage, sliced and quartered
1 cup frozen peas
2 tablespoons capers, rinsed and drained
1⁄2 teaspoon saffron thread
12 clams, scrubbed and debeared
12 mussels, scrubbed and debeared
12 prawns, peeled and deveined
2 tablespoons parsley, coarsely chopped
8 lemon wedges, for garnish
DIRECTIONS
In a large deep skillet over medium, heat ¼ cup oil. Add pork and sauté for 2 minutes. Add onion and peppers; sauté for 3 minutes. Add tomatoes and sauté for 2 minutes. Add garlic and sauté for 1 minute. Transfer pork mixture to a bowl and set aside.
Return skillet to stove and heat another ¼ cup oil. Add chicken and sauté until no longer pink, about 4-5 minutes. Season chicken with rosemary, paprika, thyme and cumin; transfer chicken into a small bowl and set aside.
Return skillet to the burner and heat the remaining ¼ cup oil. Add rice and sauté until translucent, about 10 to 12 minutes. Pour half of broth and stir to combine. Add pork and chicken mixture and stir until evenly mixed. Add chorizo and peas; stir to mix. Stir in the capers and saffron; give a quick stir. Preheat oven to 400ºF.
Transfer half rice mixture at the bottom of a 15-inch paella pan. Place shellfish and prawns then cover with remaining rice mixture; well-spaced them. Transfer pan into the preheated oven and pour the rest of the broth. Cook for 25-35 minutes or until the liquid is absorbed.
Remove paella from the oven and discard any clams or mussels that failed to open. Spoon paella onto warm serving plates and top with fresh parsley; garnish with lemon wedges.