Valencian Rice with Seafood and Chorizo Sausage

Thanks to Helena Loureiro chef and owner of Restaurant Helena for this recipe

• 4 cups

  of chicken broth

• 3 tbsp

  of tomato paste

• 1/2 tsp

  of sweet smoked paprika

• 1 pinch

  of saffron

• 4

  Dalisa Coqs au Porc

• 3 tbsp

  of olive oil

• 1

  chopped onion

• 1

  red bell pepper, seeded and cut into strips

• 2

  squids without tentacles and cut into slices

• 4

  Dalisa Chorizo sausages, cut into slices

• 1 1/2 cup

  of bomba rice

• 1/2 cup

  of white wine

• 3/4 lb

  of large shrimps (16-20) peeled

• 4

  lobster tails

• 20

  mussels cleaned and trimmed

• 20

  clams

• 1/2 cup

  of fiddleheads or peas or asparagus

• 2 tbsp

  of fresh parsley, chopped

• Lemon in quarters