Perfect Paella | Saraspe Seafoods

Ingredients

• 4-6 rock crab claws
• 2 whole California spiny lobsters, tailed and halved
• 2 tablespoons olive oil
• 1 pound sea scallops
• 8 ounces Spanish chorizo, sliced diagonally into ½-inch pieces
• 2 yellow onions, diced
• 1 red bell pepper, minced
• Salt and pepper
• ¾ cup garlic, minced
• 3 tablespoons smoked Paprika
• 2 cups dry white wine
• 4 cups broth (chicken, vegetable, prawn)
• 1 large pinch of saffron threads
• 1 pound Arborio or other short grain rice
• 1 cup peas
• 2 pounds clams
• 2 pounds mussels
• 2 tablespoons chopped parsley
• Flaky salt such as Maldon for finishing
• 20-inch Paella pan