Preheat a paella pan and add the olive oil.
Sauté the onions in oil until light brown.
Add the rice and sauté with the onions, stirring for 1 minute.
Add the wine and saffron and stir until the wine is absorbed.
Stir in the peppers and chicken. Season with fresh ground sea salt and pepper.
Add 3 cups of the chicken stock, a ¼ cup at a time until the rice absorbs the stock, this may take a while.
Add the last cup of stock and tuck the shrimp, scallops, clams and mussels into the rice.
Bake in a 350°F (180°C) oven for 15 minutes or until the mussels and clams open.
Add peas, artichoke and tomato and bake for an additional 2 min.
Bring to the table in the pan and serve.
Here are a few variations for you:
Variation 1 Instead of chicken – substitute chorizo sausage.
Variation 2 Instead of shrimp – substitute 1 lb of scampi (split).
Variation 3 Instead of saffron – substitute 2 cups of tomato juice and 2 cups chicken stock (to replace 4 cups chicken stock).
