Paella Recipe | James Beard Foundation

Ingredients

• Hogao: 2 plum tomatoes, diced
• 1/2 medium-size red onion, diced
• 1 small garlic clove, minced
• 1/2 tablespoon olive oil
• 1 teaspoon chopped parsley
• Paella: 1 tablespoon olive oil
• 2 teaspoons finely minced garlic
• 2 cups long-grain rice
• 2 pinches saffron threads
• 2 pinches Sazón Goya with achiote
• 5 cups fish stock or water salted to taste
• 2 tablespoons kosher salt
• 2 tablespoons diced plum tomato
• 6 large littleneck clams
• 12 mussels
• 2 small fresh lobsters, quartered
• 6 large shrimp, peeled, and deveined
• 2 medium-size dry chorizo, diced
• 1/2 cup canned black beans
• 2 tablespoons diced scallions
• 1/4 cup hogo