Arroz con Mariscos al Horno

Instruction:

1. Soak the big casuela in water for 24 hours.
2. Soak the saffron in stock before use.
3. Cut the chorizo, half rondel, half minced.
4. Preheat the oven at 425 F
5. Boil the stock.
6. In large saute pan, on medium high heat, add olive oil.
7. Add garlic, brown a bit. Add the onion, salt, canned tomato, minced green and red bell pepper. Saute until tomato become pasty.
8. Add minced chorizo and arborio rice. Let it crackle.
9. Add stock enough to cover the rice. Let it boil, before oven.
10. Season. Add paprika. Transfer to the casuela. Oven for 15 minutes.
11. Check the rice. Mix.
12. Add the red and green bell peppers, saffron, rondel chorizo, shrimp and squid. Season. Cover with foil.
13. Oven for 20 minutes.
14. In a pan, on medium high heat, add olive oil. Add clams and mussels. Cover. Cook until shells are open.
15. Remove the rice from oven. Add in clams and mussels. Add in 4 lemon wedges. Oven for 10 minutes.
16. Garnish with parsley.