This recipe makes a beautiful pairing with the 1998 Lopez de Heredia Rioja Gran Reserva Rosé discussed in a post below. Enjoy!

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Paella!

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12 oz shrimp – shell and heads on
18 oz clams, mussels, or whatever is fresh
6 oz squid – cleaned
6 oz loose chorizo
finely chopped onion
chopped garlic
tomato sauce
fresh peas
roasted red bell pepper
serranos – sliced thin
large pinch saffron
parsley
lemon
kosher salt
2 ½ cups rice
8 cups chicken stock

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peel and devain shrimp – reserve shells
heat chicken stock in pot and add the shells – simmer for 15 minutes – turn off heat and add saffron – let sit for 15 minutes – strain and reserve
in a large saute pan cook chorizo in olive oil until cooked through – remove chorizo and leave oil behind
add onion and garlic to pan and cook until transparent
add rice and toast for a couple minutes
add stock in 1 cup increments and stir until all liquid is absorbed for the first 4 cups of stock
add the remaining stock, then the seafood, tomato sauce and serranos – stir and cover
cook until shellfish open and shrimp and squid are opaque – careful not to overcook – remove seafood as it is done!
you can add it back when the cooking process is complete.
season with fresh lemon juice, salt and pepper and serve!