Directions :
For the tomato broth: Blend tomatoes, onion, 1 garlic glove in a blender. Mix with the chicken stock and set aside.
For the rice: In a heavy bottom pot, heat half of the oil and butter. Add the rive and cook till it has a nice golden color. Add 2 cups of the tomato broth and simmer for 5-10 minutes. Turn off the heat and let the rice absorb the leftover liquids.
To assemble the paella: In a large paella or saute pan, add garlic, butter and oil. Saute for 1 minute, then add clams and mussels. Add 1/4 cup beer and allows for the shells to open up. Add chorizo, rice and rest of the tomato broth. Use the peppers based on how much heat you like. Add the shrimp, corn and peas; salt and pepper to taste. Mix well and cook till the shrimp turns pink (if using raw). Garnish with sliced lime and green onions. Serve warm or at room temperature.
Enjoy !!
