Chef Paula Zavala's Paella Valenciana

Ingredients

• ½ cup (125ml) olive oil
• ¼ cup (50g) unsalted butter
• 5 garlic cloves, chopped
• 1 medium white onion, finely diced
• 2 cups (450g) bomba rice
• 1½ tablespoons (20ml) Spanish saffron
• 1 cup (250ml) cooking white wine
• 3 cups (750ml) chicken broth
• 10 ounces (300g) chorizo, thinly sliced
• 5 ounces (150g) prosciutto (thick slices), chopped
• 6 small chicken drumsticks, skin on
• 12 ounces (350g) pork loin center chops, medium cubes
• 1 pound (500g) shrimp (raw and skin on)
• 10 ounces (300g) calamari rings
• 1 pound (500g) mussels
• 1 cup (150g) green peas
• 1 sweet red pepper, julienne
• 1 cup (25g) parsley, finely chopped
• salt
• pepper