First prepare the marinade, by placing 1/4 cup each of the fresh herbs into a food processor with half of the minced garlic. Grind the coriander and black pepper and add it to the herbs. Add 2 tablespoons of the red wine and 1 teaspoon of the vinegar to the herbs. Add the paprika and begin to process. Add 1/4 cup of the oil, as a slow drizzle into the food processor. Scrape the sides as needed, until you have a coarse paste. Set aside 3 tablespoons of the paste and smear the rest all over the pork tenderloin. Place in a bag or covered container and chill to marinate, at least 1 hour, longer is preferable (mine marinated about 5 hours).

About 1 1/2 hours before dinner, heat up 2 large skillets (I used a 14 inch flat, deep skillet and a sloped, wok-like pan--they both worked). Heat 2 tablespoons of the olive oil in each of the pans. When it is hot, add the onions with a pinch of salt (divided between the 2 pans) and cook, stirring, for 5 minutes, until softened and translucent. From here on out the directions should all be divided in half between the 2 pans.

While the onions are cooking, place the clam juice and chicken stock (and water if using) in a sauce pan on medium low heat. Add the saffron and leave to slowly heat up. Once it boils reduce the heat to maintain a bare simmer.

Add the loose Spanish chorizo to the onions and cooking, stirring and breaking the sausage up, until the sausage is near browned. Add the remaining garlic and cooked or cured Spanish chorizo to the onions. Also add the remaining red wine, the smoked paprika and tomatoes and cook for 5 minutes, stirring, until the wine cooks off. Add the remaining fresh parsley and oregano, as well as the reserved marinade.

Preheat the oven to 425 F and place a cast iron skillet large enough for 2 pork tenderloins in the oven to heat up as well.

The onion pans can be taken off the heat at this point to get the timing on everything right. The rice does not need to be added immediately.

When the oven is heated, drizzle 2 tablespoons of the olive oil into the cast iron skillet and immediately add the pork tenderloins. Return them to the oven and roast until they are 145 F.

In the meantime, heat the pans on the stove on high heat about 30-40 minutes before dinner time. When they are hot, sprinkle the rice into the pans. Cook, stirring the rice, on high heat until the grains are translucent. Add liquid to the rice at a 1:2 ratio at this point (so for 4 cups of rice, add 8 cups of the heated liquid). Reduce the heat to medium and shake the pan to prevent sticking. Let it cook like this for 5 minutes, shaking the pan occasionally.

After 5 minutes, add more liquid, maybe 2 cups total, and reduce the heat to medium low. Shake the pan again, occasionally, and let cook for 10 minutes (if it is boiling too hard, reduce the heat further). Keep watching for more liquid to be added; my experience was that there should be little pockets of liquid bubbling up--if there is not, add a little more liquid to the pan (but add it by the 1/4-cup or so at this point). Then reduce the heat as low as you can to maintain a very gentle simmer, for the final 10 minutes, again adding liquid as needed and shaking the pan. Toward the very end the rice may not shake quite as well, but it never stuck for me. When you have 5 minutes to go, lay the pepper slices out decoratively on the pans. Sprinkle the peas over that. They will steam the last 5 minutes.

In the meantime, remove the pork and let it rest on a cutting board. Have the shrimp ready to cook. When the pork has rested for 10 minutes, slice it into rounds.

When the paella is finished (test a small bite and be sure the top rice is cooked), turn off the heat. Lay the pork slices over the top of the peas and peppers.

Using the cast iron skillet which is full of yummy pork goodness and marinade as well, sear the shrimp quickly on the stovetop. Add to the top of the pans.

Serve the paella after it has rested 5-10 minutes after the heat is turned off.