Seafood Paella Recipe

Directions

1. Prepare the seafood. Scrub and debeard the mussels. Scrub the clams. Discard any mussels and clams that are open or don’t close when gently tapped. Slice the calamari into rings.
2. Heat the broth in a large pot. Stir in the saffron threads.
3. Heat the oil in a 15” paella pan or cast iron pan over medium-high heat and cook the onion, scallions and bell paper until slightly softened, about 5 minutes. Add the tomato and cook for 3-5 minutes, until softened.
4. Add the hot broth and bring to the boil. Add the rice and simmer for 3 minutes, stirring to evenly cook the rice. Add the parsley, cloves, thyme and paprika. Taste for seasoning and add salt and pepper as needed. Do not stir from this point onwards. Lower the heat to low and continue to simmer until the rice has absorbed most, but not all of the broth, about 10 minutes. Add more broth or a little water if it is looking too dry.
5. Place the shrimp, clams, mussels and calamari over the rice and cook, uncovered, for about 15 minutes until the rice is almost done. It should be a little al dente. Remove the pan from the heat, cover with foil and let sit for 10 minutes.
6. Serve with lemon wedges.