Preheat oven to 375 degrees.
Scrub clams and mussels. Wash remaining seafood and set set aside.
In a heavy Dutch oven skillet, heat 1/4 cup olive oil.
Brown chicken pieces, set aside and keep warm.
Brown pork pieces, set aside and keep warm.
Brown chorizo, drain on paper towel, set aside and keep warm.
Wash skillet. Heat remaining 1/4 cup olive oil and cook onions until transparent.
Add Kozlowski Farms Salsa, salt and pepper and cook for 5 minutes. Add rice, water, chicken broth, Kozlowski Farms Red Raspberry Vinegar, wine and red bell peppers. Cover and cook for 20 minutes over medium heat. Add frozen peas, artichoke hearts, bay scallops, calamari, mashed garlic and saffron. Fold all ingredients together. Place covered Dutch oven in preheated oven and continue to bake for 20 minutes.
To finish the remaining seafood, place clams and mussels in a heavy pot with 1 cup water and boil for 2 minutes. Add shrimp and continue cooking until shells of clams and mussels open, about another 2 minutes.
In a large shallow Paella dish, layer cooked rice ingredients, chicken, pork, chorizo and shrimp. Arrange opened clams, mussels, asparagus and pimentos on top.
Bake for 10 minutes to make sure Paella is heated.
Serves 6 - 8