Ingredients for the Paella:
6 chicken thighs - skin on
¼ cup roasted garlic
12 gulf shrimp U/12 head on, peeled and deveined
1 pound hard chorizo cut into ½ inch slices
2 pounds crawfish
1 quart chicken stock
2 cups Calasparra rice or raw medium grain rice
4 tablespoons pure olive oil
1 jalapeño seeded and minced
1 stalk celery cleaned and diced small
1 large red pepper julienned
1 large yellow pepper julienned
1 large green pepper julienned
1 cup Sofrito
18 littleneck clams scrubbed
1 cup shallots julienned
18 PEI Mussels cleaned
1 cup white wine
1 ½ cups peas
2 bay leaves
4 sprigs thyme
1 tablespoon smoked paprika
Salt and pepper to taste