Paella Valencia

Ingredients

• 1 pound arborio rice 
• 1  bay leaf 
• 10 ounces bluefish 
• 4 ounces butter 
• 12 ounces calamari 
• 8 ounces grilled chorizo 
• 18  clams 
• 10 ounces cod 
• 1 cup fish stock 
• 1 tablespoon garlic minced
• 3 teaspoons garlic minced
• 1 teaspoon ginger minced
• 2 ounces grapeseed oil 
• 2 tablespoons grapeseed oil 
• 1 strip 1emon zest strip 
• 24  mussels 
• 1 cup onions diced spanish finely
• 1 cup onions spanish thinly sliced
• 1 tablespoon paprika 
• 6 ounces peas 
• 1  roasted pepper red
• 2  roasted peppers red
• 1 tablespoon saffron threads 
• 1 tablespoon salt 
• 6 servings salt and pepper black freshly ground
• 8 ounces scallops 
• 9.6  shrimp 
• 10 ounces chicken thigh boneless skinless
• 6 servings water 
• 1 cup white wine 
• 3 cups white wine 
• 8 ounces white wine 
• 6 ounces tomatoes whole peeled

Equipment

• frying pan
• sauce pan
• oven
• pot

Directions

1. To make Paella Valencia: Preheat oven to 475 degrees F. In a cold saute pan, add oil, clams, chorizo and chicken. Cover and place on high heat until clams pop, add garlic, remaining seafood and vegetables. Deglaze with white wine.
2. Add rice and paella base, bring to a boil and place in preheated oven for 15 to 17 minutes to cook and reduce.
3. Heat butter in saucepan over medium-high heat. When light brown and foamy add onions and saute until translucent.
4. Add rice, bay leaf and lemon and cook, continuously stirring for 5 minutes to color.
5. Add salt and white wine, bring to a boil and continue stirring. Gradually add water, 1 cup at a time while stirring, until rice yields a creamy porridge yet very "al dente" consistency.
6. Heat oil in a stock pot, when just smoking, add garlic and ginger. Toast lightly, add onions and cook for 15 minutes until translucent.
7. Add saffron and paprika and cook 5 minutes more, add wine, tomatoes and juice, salt, roasted peppers and stock. Bring to a boil, reduce to a simmer and cook 30 minutes, season and reserve.