Instructions

• Bring the stock to simmer in separate pot and cover. Be sure to taste the stock. It should be salted so that it’s tasty and you would eat it on its own – like a soup.
  
  
• Heat olive oil in paella pan over medium high. Add chicken and brown and cook until nicely browned (it will still be pink in the middle but will continue cooking in the paella.) Push the chicken to outer area of pan. Continue to stir as needed.
• Add squid/calamari, chorizo, onion and garlic to the center of the pan, and cook until onion begins to get transparent, be careful not to burn garlic – add oils if things seem dry.
• Add sofrito, saffron, paprika, salt and rice. Stir until the rice is well coated and heated through – about 2 minutes.
• Increase heat to high. Add the stock by ladlefuls, stirring as you go, and maintain an aggressive simmer with each ladle of stock so that it continually bubbles. Spread the ingredients evenly across the pan. Place the peas, green beans and Piquillo peppers on top of the paella. Do not stir and maintain an aggressive simmer.
• Simmer for 5 minutes. After 5 minutes, press the shrimp and mussels/clams into the liquid to submerge them halfway into the rice. Simmer an additional 6 minutes. Reduce heat to low and cook until all liquid is absorbed – about 5 minutes. Mussels/clams should now be open.
• Do not stir. Carefully use a spoon to push along the bottom to feel for the crispy, cooked sticking of the “soccarrat”—the toasted and caramelized bottom of a paella. Soccarrat forms after the liquid is absorbed and the rice sticks to the bottom of the pan. If soccarrat has not formed, bring the heat up to med-high and move the pan around until you hear the distinctive snap-crackle-pop of soccarrat forming. Remove from heat, cover with foil and let sit for 5-10 minutes. Garnish with sliced lemon and parsley.