Potato Paella | Idaho Potato Commission

Ingredients

• 2 cups Idaho potatoes (diced small)
• 3/4 cup fresh english peas (blanched until tender)
• 1/2 cup chorizo (cooked; diced small)
• 1 tablespoon sliced blanched of garlic
• salt to taste
• cayenne pepper to taste
• 8 slices of Idaho potato (blanched in salted saffron water)
• 8 baby artichoke halves (sauteed until golden)
• 1 teaspoon olive oil
• <strong>Tomato Broth</strong>
• 2 cups fresh tomato juice
• 2 cups canned tomato juice
• 2 cups clam juice
• 1 cup good quality white zinfandel
• 1/2 cup amantillado, plus 2 tablespoons
• 2 bulbs garlic
• 2 tablespoons olive oil
• 1/2 teaspoon fennel seed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon dried oregano
• fresh thyme bouquet
• <strong>Shellfish</strong>
• Two 1 1/2 lb fresh Maine lobster
• 4 sweet water prawns (peeled, deveined with the head on)
• 8 mussels (debearded and washed)
• 8 little neck clams (washed)
• 1 tablespoon olive oil