Seafood Paella (Avec Eric) - cooking recipe

Ingredients

1/4 cup olive oil
1 lb spanish chorizo, sliced 1/4 inch thick
1 onion, chopped
6 garlic cloves, minced
1/2 tablespoon saffron thread
1 teaspoon turmeric
3 cups short-grain rice
3 cups chicken stock
2 cups green peas
1 lb sea bass fillet, cut into 8 pieces
2 dozen cockles or 2 dozen littleneck clams, scrubbed
1 lb mussels, rinsed and debearded
18 large shrimp, peeled and deveined
1/2 lb calamari, cleaned well and cut into 1/2 inch rings
1 red pepper, roasted peeled and cut into 1/4 inch strips
1/4 cup fresh parsley, chopped
1 lemon, cut into 8 wedges

Preparation

Heat a large cast iron or stainless steel paella pan (or the equivalent) over medium high heat and add the olive oil; cook chorizo to render the fat, about 5 minutes.
Reduce the heat and sdd onions, garlic, saffron, and turmeric and allow the onions to sweat until softenen, but not browned, about 8 minutes.
Stir in the rice to coat with oil and lightly toast, about 3 minutes.
Add chicken stock and cook for 15 minutes, stirring occasionally, adding water if the mixture becomes dry.
Stir in the peas, then nestle the bass in the rice; let cook until the fish just starts to get opaque, 5 minutes.
Arrange the cockles or clams in a patter, placing the hinges down into the rice so that they open nicely; then place the mussels around in a similar manner.
Turn the fish portion, then place the shrimp in a pattern as well; arrange the pepper strips like wheel spokes.
Cook another 5 minutes, then turn the shrimp over; arrange the calamari all around.
Once the shells are all open (discard those that fail to open), the seafood should all be opaque and cooked through; sprinkle with parsley and arrange the lemon wedges around the outer edge of the pan.