Ground turmeric is substituted for saffron. Saffron threads used in the classic version of this dish are quite expensive. I cook each component of this paella seperately and combine everything before serving.

A Cup Of Peas

(8) Chicken Thighs

(10) Large Sea Scallops

A Pound Of Shrimp Shelled And Deveined

(2) Teaspoons Of Turmeric

Two Roasted Roma Tomatoes Chopped Into About 1/2 Inch Pieces (Recipe Posted On This Web Site 2/22/11)

One Roasted Sweet Bell Pepper Chopped Into About 1/2 Inch Pieces (Recipe Posted On This Web Site 8/11/10)

One Roasted Hot Pepper Chopped Into About 1/2 Inch Pieces

A Cup Of Diced Spanish Onion

(6) Cloves Of Minced Garlic, Divided

4 1/2 Cups Of Chicken Stock

(2) Teaspoons Of Honey

(4) 1/4 Inch Thick Slices Of Spanish Chorizo Sausage (Note: remove the outer casing)

(2) Tablespoons And 1/4 Teaspoon Of Paprika, Divided

(2) Cups Of Arborio Rice

1/4 Cup Of Finely Chopped Italian Parsley

1 1/4 Teaspoons Of Dried Oregano, Divided

Five Tablespoons And Two Teaspoons Of Olive Oil, Divided

(3) Teaspoons Of Sea Salt, Divided

3/4 Teaspoon Of Red Cayenne Pepper, Divided

Roasting The Chicken Thighs And The Shrimp

Combine 1/2 teaspoon of oregano, a tablespoon of paprika, two minced garlic cloves, 1/2 teaspoon of  red cayenne pepper, and a teaspoon of sea salt into a mixing bowl. Mix well. Add just enough olive oil to this spice mixture to create a paste. Brush about 1/2 teaspoon of this paste evenly under the skin of each chicken thigh. Toss the shrimp with the remaining paste until coated. Place the chicken thighs on a baking sheet and roast in a preheated oven set at 350 degrees for 1 to 1/2 hours until the skin is crispy. Place the shrimp in a baking dish. Roast the shrimp in a preheated oven set at 350 degrees for 30 minutes.

To Make The Scallops

Sprinkle the scallops on one side with paprika, sea salt, and red cayenne pepper. Add two teaspoons of olive oil and a slice of chorizo sausage into a 12 inch non-stick saute pan. Cook the chorizo sausage on low heat until the sausage is browned and the fat has rendered out. Remove the chorizo to a plate lined with paper towels. Turn the heat up to medium high. Place the scallops spice side down in the pan. Cook without touching for 4-5 minutes until a brown crust is formed on the spice side. Turn the scallops over. Cook for an additional minute.

To Make The Rice

Preheat the oven to 350 degrees.

Into a Dutch oven, add three tablespoons of olive oil and three slices of the chorizo sausage. Cook on low heat until the sausage is browned and the fat has rendered out. Remove the chorizo to a plate lined with paper towels. Into the same pot, add the tomatoes, the peppers, the onion, four cloves of minced garlic, the turmeric, the honey, a tablespoon of paprika, 3/4 teaspoon of oregano, and two teaspoons of sea salt. Cook while stirring frequently on medium high heat for 10 minutes. Add the rice and stir well so that all of the rice grains get coated with the vegetables and the spices. Cook for an additional minute. Add the chicken stock and stir one more time. Bring the mixture to a boil and turn off the heat. Sprinkle the peas uniformly over the top of the rice. Cover the Dutch oven and place it in the preheated oven. Cook the rice in the oven for 40 minutes.

Final Assembly

Chop all of the browned chorizo sausage into small pieces. Arrange the chicken, the shrimp, and the scallops evenly over the top of the rice. Garnish the top of the seafood and chicken with the chopped chorizo and the parsley. Serve with lemon wedges.