Paella - Seafood and Chorizo

Ingredients:
3/4 pound of shrimp
1 pound of mussels
19 oz container of chopped clams
1 pound package of Spanish hot chorizo (Gaspar's brand)
1 cup of peas
2 Roma tomatoes
4 cloves of garlic
2 small sweet onions
1/2 tsp saffron
1 tbsp olive oil
1 1/2 tsp salt
2 tsp smoked paprika/chives/garlic seasoning blend, divide
1 tsp pepper
1/2 tsp cayenne
1/2 tsp chili powder
4 cups chicken broth
1 cup water
1 tbsp chopped cilantro
2 cups Arborio rice

Directions:
1. Cut up one onion in quarters, add the salt, water, onion, chicken broth and water to a large pot. Bring to a simmer
2. Remove the skin from your chorizo and cut up in small pieces.
3. Heat your paella pan with 1 tbsp olive oil and add chorizo. Cook, stirring often until slightly browned and cooked through. About 7-9 minutes
4. Remove the chorizo from the pan. Chop your tomato, garlic, and onion and put it in the paella pan.
5. Add the chili powder, cayenne, pepper, and 1 tsp  seasoning blend to the pan  Stir until the onion is translucent.
6. Add the 2 cups of rice to the pan and stir. Remove the onion from the simmering liquid. Add the liquid to the paella pan.
7. Stir and simmer for about 10 minutes.
8. Add the peas and return the chorizo to the pan.  Stir and simmer for another 5 minutes.
9. Season the shrimp. Add in the shrimp and clams and stir. The pan should still be simmering over medium high heat.
10. Just as the shrimp turn pink, there should only be some liquid left. Stick the mussels in the rice and continue to simmer on medium heat. The mussels should open in about 7-9 minutes and then your paella is done.
11. Top with chopped cilantro.

Wine pairing
Tierra Seca
2014
Yeela, Spain
50% Monastrell, 25% Syrah, 25% Merlot
Rich, fruit-driven wine witha strong backbone of spice and leather. The complexity of this wine stands up well to this complex dish.

Enjoy
Julianne