Cook's Note: If bomba rice isn't available, Arborio or another medium-grain rice
may be substituted.
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
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.