Chef Kelly's Perfect Paella | Cruise Scoop

Ingredients

• 4 tablespoons olive oil, plus additional as needed
• 8 ounces chorizo, diced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 small tomatoes, finely diced
• 1/3 cup white wine
• 3 piquillo peppers, diced
• 1 tablespoon Spanish smoked paprika
• 4 saffron threads, soaked in 3 tablespoons water
• 1 small red bell pepper, diced
• 1 boneless chicken breast, skin on, halved widthwise
• 2 boneless chicken thighs, skin on
• 1 lobster tail, halved lengthwise
• 1/2 cup (80 grams) Bomba, Calasparra, or Arborio rice
• 4 scallops
• 8 shrimp, shelled and deveined
• 6 mussels
• 3/4 cup fish stock or clam juice
• 2 bay leaves
• 10 green beans, blanched and cut in 2-inch pieces