½ cup olive oil
2 large onions
10 garlic cloves
2 cups corn
1 can fire roasted tomatoes or 4 really good tomatoes
Fresh tyme and bay leaves
1 green bell pepper
2 ½ cups rice
2-3 cups vermouth or sherry
Salt and pepper
1 package chorizo, broiled for 5 minutes
2 tablespoons saffron
2 tablespoons paprika
2 cups each shrimp, scallops, clams, mussels, or lobster
1 cup green peas
Cook the onions, shallots and garlic in the oil. Saute 10 minutes.
Add the corn, tomatoes and bellpeppers.
Mix in th rice, 1 cup vermoutht and pepper.
Add another cup of vermouth saffron. In a separate pan heat 1 cup vermouth, ½ cup water, fish, paprika and saffron.
When it boils, turn off heat.
Poor liquid over the rice.
Add the peas, let cook for about ten minutes until the fish is cooked and the liquid has evaporated.