Direction

1. Place a medium-sized paella pan over medium-high heat, and add oil, onion, bell pepper, chorizo, and dried chili and cook until vegetables soften, about 3 minutes.
2. Using a box grater, grate tomatoes straight into the pan. Stir and cook until liquid has reduced by half.
3. Reduce heat to low, and add tomato paste, white wine, garlic, saffron, and paprika. Cook paste mixture down, stirring, until fully incorporated.
4. Add rice and chicken stock and stir until everything is all mixed in. Simmer over low heat, without stirring, for 15 minutes. Every now and then, peek with a spoon to make sure nothing is sticking or burning while simmering.
5. After 15 minutes add shrimp, mussels, and clams. Cover with a lid or foil and cook on low for another 5 minutes. Turn off heat and let the pan sit for 5 minutes.
6. Remove the lid. The rice should be fluffy with a slightly toasted bottom, mussels and clams should be open all of the way, and your shrimp should be pink. Fluff paella with a fork before serving.