<p>Chock-full of three kinds of seafood plus spicy chorizo, this Spanish paella will satisfy a hungry crowd. The recipe calls for Bomba rice, a short-grain Spanish rice that is prized for its ability to absorb almost three times its volume in liquid, while the grains still remain firm and delicious, but any sort of Spanish paella rice will do.</p>
Category: Main Dish
Cuisine: not set
2 Tbs. olive oil
1 lb. (500 g) Spanish chorizo or other spicy smoked saus cut into slices 1/2 inch (12 mm) thick
1 yellow onion chopped
1 red bell pepper seeded and chopped
3 garlic cloves minced
Kosher salt and freshly ground pepper
2 cups (14 oz./440 g) Bomba rice or other Spanish paella
1/2 tsp. saffron threads
4 cups (32 fl. oz./1 l) chicken broth
1 lb. (500 g) jumbo shrimp
1 lb. (500 g) small clams such as littleneck or Manila, scrubbed
1 lb. (500 g) mussels scrubbed and debearded
1 cup (5 oz./155 g) thawed frozen peas
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