Northwest Patio Paella

Valencian rice, ½ cup per person
Chicken stock, 1 cup per ½ cup rice
Saffron, 4-5 threads per person
Olive oil, Cover bottom of pan
Chicken, cut up, 1 piece per person
Chorizo, Spanish Style, portion as desired; ½ piece
Spanish Paprika, To taste
Garlic, ½ clove per person minced
Onion, cut into slivers, ¼ Walla Walla onion per person
Tomato, peeled, seeded, chopped, ¼ each per person
Shrimp, 21/25 counts, SODV, 3 per person
Mussels, 3 per person
Clams, 4 person
Halibut filet, 3 oz block cut, 1 per person
Peppers, Spanish Piquillos, To taste
Artichoke hearts, cut in half, 2 halves per person
Peas, fresh or frozen, For garnish
Lemon, cut into wedges, For garnish
Parsley, flat leaf chopped, For garnish

Marinate chicken in olive oil, white wine and lemon juice with some garlic. Do the same for the shrimp and the halibut. Heat stock and reserve. Toast saffron in dry small pan and deglaze with white wine; reserve. Grill Chicken over coals moving often so as not to char too deeply. Remove to paella pan placing pan on the grate. As pans heats add garlic and onions. Add chorizo and heat through. Add rice and stir to coat. Add tomato. Add paprika. Add saffron infused wine and stock. Heat to boil, then add all the remaining vegetable ingredients. Adjust heat to simmer. Allow to cook slowly for 7-9 minutes. Meanwhile, sear the shrimp and the halibut on the grate and add. Wait 5-7 minutes. Add the clams and mussels. When the shell fish has opened, check rice for tenderness. If you have maintained a simmer the rice should be done within 20-25 minutes.

Remove pan from heat. Garnish and serve.