Paella from Sf Chronicle

allrecipes.com

Claire King Oberhausen

4 tablespoons olive oil + more if needed

15 mussels, scrubbed

2 tablespoons dry white wine

1 pound shrimp or prawns, peeled, tail on

Kosher salt, to taste

1 pound squid, cleaned, tubes cut into ½-inch rounds and tentacles left whole

2 cloves garlic, minced

1 green bell pepper, diced

½ red bell pepper, diced

½ onion, diced

6 ounces tomatoes, peeled, seeded and chopped

15 clams, cleaned and purged of sand

6 ounces thinly sliced cooked chorizo

6 cups boiling-hot chicken broth, homemade if possible, + more if needed (see Tips, at bottom right)

1 teaspoon sweet paprika

10 threads of saffron, toasted and ground (see Tips, at bottom right)

Fresh ground pepper, to taste

2 cups Valencia or Bomba rice (short-grain paella rice available at most grocery stores)

4 ounces jarred Spanish piquillo peppers, cut into thin strips

¼ bunch flat leaf parsley, chopped

Lemon wedges, for garnish

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