Paella Recipe by Frank Perkins

Ingredients

• 4 Spanish chorizo sausages, diced
• 2 pounds chicken thighs
• * 1/2 pound scallops
• 1 bag Bomba Paella Rice, 2.2lbs or 1 kilo
• 28 ounces San Marzano Crushed Tomatoes, crushed with hands
• 8 cups chicken stock, 2 cartons
• 1/2 cup extra virgin olive oil
• 1 large yellow onion, diced
• 1/2 jar roasted red peppers, can be jarred or made fresh
• 6 cloves garlic, diced
• 1 handful flat leaf parsley, chopped
• paprika
• dried oregano
• 1 pinch saffron
• peas