Paella Valencia

Name: Paella Valencia
Ingredients: 2 ounces grapeseed oil; 18 clams; 8 ounces grilled chorizo; 10 ounces chicken thigh, boneless and skinless; 3 teaspoons minced garlic; 12 (16/20 count) shrimp; 12 ounces calamari; 8 ounces scallops; 24 mussels; 10 ounces cod; 10 ounces bluefish or mackerel; 6 ounces peas; 1 roasted red pepper, julienne; 8 ounces white wine; 5 cups Arborio rice, cooked, recipe follows; 3 cups paella base, recipe follows; 4 ounces butter; 1 cup Spanish onions, finely diced; 1 pound Arborio rice; 1 bay leaf; 1emon zest strip; 3 cups white wine; Water, amount varies; Salt and freshly ground black pepper; 2 tablespoons grapeseed oil; 1 tablespoon garlic, minced; 1 teaspoon ginger, minced; 1 cup Spanish onions, thinly sliced; 1 cup fish stock; 1 tablespoon saffron