spanish paella

Ingredients

• 3/4 cup olive oil, divided
• 1 large boneless pork chop, cubed
• 3/4 cup shallots, finely chopped
• 1 medium red pepper, cut into thin strips (about 1 1/2-inch long)
• 1 medium yellow pepper, cut into thin strips (about 1 1/2-inch long)
• 1 medium poblano pepper, cut into thin strips (about 1 1/2-inch long)
• 2 large roma tomatoes, seeded and chopped
• 5 large cloves garlic, pressed
• 2 medium chicken breasts, cubed and seasoned with freshly ground black pepper and sea salt
• 1 tablespoon fresh rosemary, chopped
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon ground thyme
• 1/4 teaspoon ground cumin
• 2 1/2 cups calrose or bomba rice
• 5 cups low-sodium chicken broth, divided
• 1 1/2 cups chorizo sausages, sliced and quartered
• 1 cup frozen peas
• 2 tablespoons capers, rinsed and drained
• 1/2 teaspoon saffron threads
• 12 large clams, scrubbed and debearded
• 12 large mussels, scrubbed and debearded
• 12 large prawns, peeled and deveined
• 2 tablespoons fresh parsley, coarsely chopped
• lemon wedges, to garnish