this is a rich spanish paella. It takes a bit of work but the results are worth it.
2 Tbsp olive oil
3 slices bacon diced
1 large onion chopped
4 cloves garlic minced
1 green bell pepper chopped
2 cups paella rice (Arborio or Calasparra)
4 cups seafood stock
1/2 lb or so spanish chorizo (not mexican)
1 14.45oz can diced tomatoes drained
1 tsp saffron threads
1 tsp dried oregano
1 tsp ground coriander
3/4 lb scallops
3/4 lb squid cleaned,body cut into rings
3/4 lb fish fillets (tilapia,cod or bass) cut into 1″ chunks
1/2 cup white wine
1 cup frozen peas
In a paella pan or a dutch oven heat the oil over medium high heat. add the bacon and cook until crisp. reduce heat to medium and saute the onion until soft 4 minutes or so. add the garlic and the bell pepper and cook 5 minutes longer. add the rice,oregano and coriander. cook stirring often until the rice is opaque 2 minutes or so. Add the stock,chorizo and tomatoes. Bring to a boil cover and reduce heat to medium.
Cook 25 minutes stirring occasionally. the rice should be just about done.
Add the seafood and the peas as well as the wine.
cover and cook 8 minutes or until the fish is opaque.
Note. the seafood can be replaced by any seafood you like. shrimp makes a good substitue for those that dont like squid.