Paella Mixta - Ribera y Rueda

Ingredients

• 2 tablespoons garlic, minced
• 1 cup Spanish onions, diced and sautéed in a generous amount of olive oil
• 1/2 cup scallions, white parts only, diced
• 1 cup sliced Spanish chorizo
• 1 cup red bell pepper, diced
• Salt and freshly ground black pepper to taste
• 1 cup chicken breast or thigh meat
• 1/2 cup tomato paste
• 2 cups Calasparra or Bomba rice
• 10 threads of saffron
• Canned Spanish seafood conserva (optional)
• 1 1/2 cups lobster stock (any combination of chicken, vegetable, lobster or shrimp stock will work)
• 1 1/2 cups chicken stock
• 1 1/2 cups vegetable stock
• 6 to 10 top neck or count neck clams
• 18 mussels
• 4 to 5 shrimp
• 1/2 cup English peas
• Olive oil, 1/4 cup sliced scallion tops, and lemon wedges for garnish