Broth

• 8 cups water or clam juice
• 1 dozen large clams, cleansed
• ¼ teaspoon crumbled thread saffron
• Salt
• 2 sprigs parsley
• 2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper)
• 4 small whole tomatoes

Paella

• 1 pound small to medium shrimp in their shells
• Salmorreta Red Pepper Sauce (recipe follows)
• 16 to 24 extra-large shrimp in their shells, preferably with heads
• 2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped
• 8 tablespoons olive oil
• 12 cloves garlic, minced
• 2 tablespoons minced parsley
• 1 teaspoon sweet paprika, preferably Spanish smoked
• 3 cups imported Spanish or Arborio short-grain rice

Salmorreta Sauce

• 2 tomatoes (reserved from the seafood stock)
• 2 mild New Mexico peppers, finely chopped
• 2 teaspoons smoked paprika
• 2 tablespoons minced parsley
• 6 cloves garlic, minced
• ¼ teaspoon kosher sale
• 6 tablespoons extra-virgin olive oil

Shrimp Paella with Salmoretta Red Pepper Sauce

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• 1 pound Swiss chard
• ½ pound small red potatoes
• pinch of salt
• 3 cups chicken broth
• 1    pinch saffron (optional)
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 to 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• cayenne pepper
• 1½ cups rice
• 1½ pounds pork or chicken, 1-inch cubes
• salt, black pepper, and cayenne pepper to taste
• 1 cup canned giant lima beans or cannellini beans, drained and rinsed

Smoked Pork Paella

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