1. Salt the diver scallops and set aside.
2. Add the oil to your saute pan and bring it to a smoke. Remove the pan from the heat and gently add your scallops. Sear until it is golden brown on one side. Flip the scallops and remove from the pan. Set these aside on a plate.
3. In the same oil and pan, throw in your Spanish chorizo. Cook this until it is getting nice color, then turn the heat down.
4. Add the saffron and sofrito. Cook and stir this mixture so the saffron blooms into the oil. Be careful not to burn.
5. Next, dump your rice in and coat it well with the oil. Cook this until the rice kernels turn from solid white to opaque. This is called parching. Smooth out the top of the rice so it is an even layer across the pan.
6. Add the clam juice slowly and gently so you do not disrupt the rice. Place a piece of foil over the top and seal it tight. Keep this on medium low heat and check back every 5 minutes.
7. When you check the rice and it looks about 75% cooked (you can tell by picking a rice grain up and squishing it. If it is soft almost all the way through, you are ready for this step), Add the clams (mouth side up), shrimp, and scallops (from earlier, seared side up).
8. Place the foil lid back on and seal well. When the clams have opened up, you are ready for the final step.
9. Remove the foil, and turn the heat on high. There should be a little liquid left pooling in the bottom of the rice. If there is not, add a splash more of the clam juice or water for this part. You will be cooking this on high heat until the residual water evaporates and the bottom of the rice starts to get crisp and toasted. This is key for the socarrat (the delicacy of paella).
10. Turn off the heat when the rice begins to toast and set the entire saute pan on dry kitchen towel. You will be eating this out of the pan.