Ingredients
4½cupschicken stock
½tspsaffron threads,crumbled and then loosely measured
¼tspsalt
3tbspolive oil
½yellow onion,finely chopped
½red bell pepper,finely chopped
3garlic cloves,finely chopped
6ozchorizo sausage,mild dried, sliced into thin half-moons
3cupsshort-grain rice,such as Spanish Bomba rice or Italian Arborio
14oztomatoes,fire-roasted diced
1cupgreen peas,frozen
1lblarge shrimp,peeled and deveined, with tails left on
1lbmussels,rinsed and scrubbed
1lblittleneck clams,rinsed and scrubbed
¼cupparsley,chopped for garnish
Preparation
Heat a gas grill to medium-high heat 375 degrees F, or light a charcoal grill and let burn until the charcoal is covered with gray ash.
In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed.
In a 12×4-inch stainless steel skillet or cast iron pan, heat the oil over medium heat on top of the stove. Add the onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and chorizo.
On a table next to the grill, set the skillet with the sofrito, rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams.
Set the skillet with the sofrito on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, if you like.
Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.
Nestle the mussels and clams into the rice with the hinge side up so they release their juices into the rice. Arrange the shrimp around the shellfish.
Cover the pan with foil, close the grill and cook for 6 to 10 minutes longer or until the rice and shrimp are both cooked through and the mussels and clams are open.
Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom.
Sprinkle with parsley and bring the whole pan to the table for serving.
