Preparation / Directions:
Preheat the oven to 300°F. In a paella pan, sauté onion, garlic, bell pepper
and chorizo sausage in oil over moderately high heat until golden. Add raw
seafood and fish and cook, stirring occasionally, until slightly golden.
Add fresh clams, tomato paste, pimientos, salt, pepper, vinegar, bay leaf
wine, and bring to a boil. Add stock and chicken and simmer until chicken is
Add rice, and return to a boil. Cook on stove for 5 minutes, and put in
Bake for 30 minutes or until rice is soft.
With a vegetable peeler, shave half of Parmesan into "shingles." Grate
remaining Parmesan. In a large salad bowl toss grilled vegetables, diced
vegetables, frisée and 3 tablespoons grated Parmesan with vinaigrette.
with shaved Parmesan.