Spanish Paella

Ingredients

• Extra-virgin olive oil for sautéing
• kosher salt to taste
• 1 lb sea scallops, cleaned, patted dry, and adductor muscles removed
• 1 lb pink hopper prawns or other large shrimp, shell-on, split down the back through the shell and deveined
• 1 link Spanish style chorizo (5-6 ounces) sliced on a bias into 1/8” think pieces
• 2 to 3 small to medium yellow onions, diced
• 2 large red bell peppers, diced
• 10 to 12 large garlic cloves, finely diced
• 5 large roma tomatoes, seeded and diced
• 1 tbsp sweet Spanish smoked paprika
• 1/2 cup dry white wine
• 1 or 2 pinched pf saffron threads
• 6 cups low-sodium vegetable stock or fish stock
• 2 bay leaves
• 1 dried ancho Chile, seeds removed
• 2 cups bomba or calasparra rice
• lemon wedges to serve
• options garnishes: canned artichoke hearts, blanched green beans, cooked peas