Simple Shellfish Paella - Andrew Zimmern

Ingredients

• 2 cup paella rice
• 4 tablespoons Spanish extra virgin olive oil
• 2 teaspoons pimenton (hot smoky paprika from Spain)
• 1 minced onion
• 2 tablespoons minced parsley
• 2 tablespoons minced chives
• 3 minced garlic cloves
• 2 pinches saffron
• 2 tablespoons tomato paste
• 4 cups fish stock (bottled clam broth is a fine substitute)
• 4 cups chicken stock
• 1 pound large blue or black mussels, scrubbed and beards removed
• 8 ounces jumbo lump crabmeat
• 6 ounces Spanish chorizo, sliced thin