- 2 cups fish broth (either homemade or Bar Harbor Fish Stock brand)
- 3 cups organic chicken broth
- 1/2 cup buttery Chardonnay (such as Kendall Jackson)
- 1/2 teaspoon saffron threads
- 2 pastured chicken thighs (cut into 1/2-inch cubes)
- Unrefined sea salt (to taste)
- Smoked paprika (to taste)
- 5 tablespoons extra virgin olive oil (divided)
- 1/2 pound squid (cleaned and cut into rings)
- 1 pound large raw shrimp (shelled and deveined with tails left on)
- 1 tablespoon anchovy paste
- 5 cloves garlic (peeled and minced)
- 1 large onion (finely chopped)
- 1/2 teaspoon crushed red pepper
- 1 yellow bell pepper (finely chopped)
- 2 cups short grain sprouted brown rice (such as Lundberg brand)
- 2 teaspoons cumin
- 1 pound grape tomatoes (sliced in half lengthwise)
- 12 littleneck clams (well scrubbed)
- 1 pound mussels (well scrubbed and debearded)
- 1 1/2 cups frozen petite peas
- 3/4 cup jarred roasted red peppers (drained, patted dry and cut into thin strips)
- 1/2 cup finely chopped parsley
- Lemon wedges