Ingredients

8 pieces chicken or rabbit

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 pound cured chorizo sausage

4 garlic cloves, minced

1 medium spanish onion, diced

16 large shrimp

8 large scallops

6 cups fish or chicken stock

1/4 teaspoon dried saffron threads

1/2 cup white wine

Spanish olive oil

1/2 cup sofrito (recipe follows)

1 tablespoon kosher salt

3 cups rice (Bomba, Calasparra, or Arborio)

1 cup frozen peas

Allioli (recipe follows)

Sofrito

5 ripe plum tomatoes

3/4 cup Spanish olive oil

2 small Spanish onions

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pimenton (Spanish sweet paprika)

1 bay leaf

Allioli

1 small egg

1 cup Spanish olive oil

1 garlic clove, peeled

1 teaspoon sherry vinegar or fresh lemon juice

Salt to taste

Preparation

Preheat the oven to 350 degrees.

Combine the stock, wine and saffron in a medium saucepan and heat to a simmer while cooking the chicken or rabbit and chorizo.

Rinse the chicken or rabbit pieces and pat them dry. Mix the oregano and the smoked paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of meat and marinate for 30 minutes.

Heat some olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken or rabbit in the pan, skin-side down, and brown on all sides. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter.

Saute the diced onion and garlic in the oil in the pan until softened. Add the scallops and sear on each side; remove to the platter with the meat.

Add 1/2 cup of the sofrito to the pan and saute until well combined with the onions and garlic. Add the rice and stir to coat.

Add six cups of the warmed stock mixture along with the frozen peas to the pan and season heavily with salt. Boil for 5-10 minutes or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy.)

Stir in the reserved chicken or rabbit, chorizo, and scallops. Nestle the shrimp into the rice mixture.

Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.

Remove paella pan from the oven, cover loosely, and let sit for 10 minutes before serving with the Allioli.