1/4 cup extra-virgin olive oil
1/2 cup diced leeks
1/2 cup diced white onions
2 tablespoons tomato paste
1 teaspoon Spanish paprika
1 carrot, coarsely chopped
8 ounces white fish trimmings and bones
8 ounces shrimp shells
1 cup white wine
1 tablespoon saffron
4 ounces diced fresh tomatoes
2 tablespoons extra-virgin olive oil
6 ounces skinless chicken thighs and breasts
3 ounces white onions, diced
2 ounces red bell peppers, diced
1/2 cup sliced Spanish chorizo
1/2 cup diced fresh tomatoes
2 cloves garlic, finely chopped
1 tablespoon tomato paste
Pinch Spanish paprika
6 ounces littleneck clams, in the shell
3/4 cup calamari
3/4 cup scallops
6 ounces mussels, in the shell
1 1/2 cups Spanish rice, cooked
3/4 cup shrimp, peeled and tails removed
8 ounces lobster, steamed
2 ounces cooked green peas
2 ounces roasted red bell peppers, cut in long strips
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