Paleo Paella

Sauté: Bring a large cast iron skillet to a medium-high heat and add 3 tablespoons ghee to melt. Add 1 tablespoon garlic to the hot pan and move around until fragrant. Add diced onion, celery, 1 teaspoon paprika, and a pinch of salt and pepper. Let cook for a few minutes or until slightly softened.
Simmer: Add 28 ounces fire roasted tomatoes, 2-3 tablespoons chicken broth, and 1 teaspoon kosher salt. Mix and let simmer, uncovered, for approximately 5-10 minutes.
Combine: Add green pepper and 6 ounces chorizo; mix. Add ½ - ¾ pound clams and ½ - 1 pound raw shrimp, ensure sauce is simmering, and cover tightly for 3 minutes. Remove lid just long enough to add 1 pound mussels, cover tightly again for 5 minutes. Uncover, mix, and then cover and continue cooking for about 5 minutes. By this time, all the mussels and clams should be open and your shrimp should be fully cooked.
Adjust: Taste and add any additional salt or pepper, as needed.
Serve: Enjoy with homemade cauliflower rice to be Whole30/Paleo compliant or use another type of rice, if desired.