Ingredients
3 c. fish stock or low-sodium chicken broth
1/2 lb. large shrimp
1 pinch saffron threads
2 tbsp. extra-virgin olive oil
6 oz. fresh chorizo
2 ripe tomatoes
2 clove garlic
1 tsp. smoked paprika
1 1/2 c. Calasparra or arborio rice
1/2 lb. cleaned squid
1 lb. cockles
1/2 lb. jumbo lump crab
1 c. roasted red peppers
2 tbsp. chopped parsley
Hot sauce
Lemon wedges
Preparation
Step 1In a large saucepan, combine the stock with the shrimp shells and saffron. Squeeze in the lemon, add the half to the saucepan, and bring to a simmer. Remove from the heat and let stand for 10 minutes. Strain the broth and discard the solids.Step 2Meanwhile, light a grill. Place a large flameproof skillet on the grill and heat the olive oil in it. Add the chorizo, cover the skillet, and close the grill. Cook over high heat until the chorizo is sizzling and lightly browned, about 5 minutes. Add the tomatoes, garlic, and smoked paprika, cover the skillet, close the grill, and cook, stirring once or twice, until the tomatoes are softened, about 5 minutes. Add the rice and stir to coat with the tomato mixture. Stir in the shrimp broth. Cover the skillet, close the grill and cook until half of the broth has been absorbed, about 10 minutes. Stir in the shrimp, squid, and cockles. Cover the skillet, close the grill, and cook until the rice is al dente and has formed a crust on the bottom and side of the skillet and the seafood is cooked, about 8 minutes. Fold in the crab, peppers, and parsley, and cook just until heated through. Serve with hot sauce and lemon wedges.
