spanish paella

Ingredients For spanish paella

• 3/4 c

  olive oil, divided
• 1 lg

  boneless pork chop, cubed
• 3/4 c

  shallots, finely chopped
• 1 md

  red pepper, cut into thin strips (about 1 1/2-inch long)
• 1 md

  yellow pepper, cut into thin strips (about 1 1/2-inch long)
• 1 md

  poblano pepper, cut into thin strips (about 1 1/2-inch long)
• 2 lg

  roma tomatoes, seeded and chopped
• 5 lg

  cloves garlic, pressed
• 2 md

  chicken breasts, cubed and seasoned with freshly ground black pepper and sea salt
• 1 Tbsp

  fresh rosemary, chopped
• 1 1/2 tsp

  smoked paprika
• 1/2 tsp

  ground thyme
• 1/4 tsp

  ground cumin
• 2 1/2 c

  calrose or bomba rice
• 5 c

  low-sodium chicken broth, divided
• 1 1/2 c

  chorizo sausages, sliced and quartered
• 1 c

  frozen peas
• 2 Tbsp

  capers, rinsed and drained
• 1/2 tsp

  saffron threads
• 12 lg

  clams, scrubbed and debearded
• 12 lg

  mussels, scrubbed and debearded
• 12 lg

  prawns, peeled and deveined
• 2 Tbsp

  fresh parsley, coarsely chopped
• lemon wedges, to garnish