Ingredients

• 1 lb medium shrimp
• 10 jumbo shrimp
• 1 onion, quartered
• 2 garlic cloves, minced
• 1 carrot, sliced
• 3 -4 sprigs parsley
• 1/3-1/2 bay leaf
• 2 sprigs thyme
• 1 leek, white portion only, rinsed
• 2 cloves
• 6 cups chicken broth or 6 cups water
• 1 1/2 teaspoons salt or 1 1/2 teaspoons salt, to taste
• 24 littleneck clams, soaked to remove sand
• 1 cup dry white wine
• 2 garlic cloves, crushed
• 2 tablespoons onions, chopped
• 3/4 teaspoon saffron thread, crumbled
• 1 teaspoon olive oil
• 1 lb fresh spanish chorizo
• 1 1/2 lbs a combination of monkfish and halibut or 1 1/2 lbs yellowtail steaks, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1/3 cup olive oil
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 1 red bell pepper, roasted peeled and cut into strips
• 3 tomatoes, halved seeded and grated against the large holes of a grater
• 1 tablespoon spanish paprika
• 1/2 teaspoon salt
• 3 cups medium-grain valencia arborio rice
• 1 bay leaf, crumbled
• 1 1/2 cups thawed frozen peas or 1 1/2 cups lima beans
• 1 1/2 cups green beans, 2-inch pieces, blanched
• 18 mussels, scrubbed and debearded

Instructions

1. Peel and devein the shrimp, reserving the shells.

2. Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together.

3. In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant.

4. Strain, discard the solids, season with salt, and set aside.

5. Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened.

6. Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside.

7. Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt.

8. Transfer the broth to a saucepan and stir in the saffron threads, set aside.

9. Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2" slices. Set aside.

10. Season the fish with salt.

11. Set a 12" or larger paella pan, braising pan, or 15" nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil.

12. Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter.

13. Add olive oil and onion to the pan.

14. Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.

15. Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn.

16. Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes).

17. Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil.

18. Add the bay leaf, peas, and green beans.

19. Add the broth and mussels. Be sure to push the mussels down into the broth.

20. Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed.

21. Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.