DeAngelo offers the recipe, requested by a couple of patrons who rank it among the world's great foods. This dish has an impressive list of ingredients, from chorizo to king crab. You can get saffron at kitchen specialty shops and at some supermarkets. The cooking of this classic Spanish dish has been simplified somewhat, DeAngelo said. Traditionally, you'd prepare it completely in the oven, cooking the rice three-quarters done, then adding the seafood in parts, depending on how long each type needs to cook, returning the dish to the oven each time.
Palomino cooks the rice in the oven, then finishes it on the stove top.
If you try this at home, consider dividing a single portion among two or even three people with normal-sized appetites. I doubt they'll complain. Add onions, peppers and garlic, deglaze with vermouth. Add tomatoes, spices and stock, bring to a boil. Combine oil, garlic, fish, clams and mussels and saute over medium heat.