Preheat the oven to 350 degrees F. Make a sofrito by combining the olive oil, saffron, garlic, onions and bell peppers in a 3-quart heavy saucepan over medium heat. Stir occasionally until the onions are soft, about 10 minutes.
Heat a 14 to 16-inch paella pan over medium heat. Cook the soppressata (the fat will melt out of the meat and coat the pan), and then stir in the rice and 1/2 cup of the sofrito. Add the salt and paprika and cook for 2 to 3 minutes, stirring occasionally. Arrange the calamari, chorizo, clams and mussels on top of the paella, tucking them into the rice. Pour in 1/2 cup of the chicken stock and simmer for 5 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
Pour in 1 cup more of the chicken stock and transfer the paella to the oven for 20 minutes. Arrange the cod, sardines and shrimp on top of the paella and pour in the remaining 1/2 cup chicken stock. Return to the oven for 10 minutes longer. Stir in salt to taste, and then garnish with the parsley and peas.
If bomba rice isn't available, Arborio or another medium-grain rice may be substituted.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Roberto Trevino