Seafood Paella

What you’ll need!
4 cups fish stock

1/2 teaspoon saffron threads, crumbled

1 teaspoon salt

4 tablespoons olive oil

1/2 yellow onion, finely chopped

1/2 red bell pepper finely chopped

3 cloves garlic, finely chopped

4 ounces chorizo sausage, sliced into thin half-moons

2 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio

1 (14-ounce) can fire-roasted diced tomatoes

3/4 cup frozen green peas

1/2 pound large shrimp, peeled and deveined, with tails left on

1/2 pound mussels, rinsed and scrubbed

1/2 pound littleneck clams, rinsed and scrubbed

1/2 teaspoon of paprika

1/4 cup parsley leaves for garnish

THEN;

1. In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes.

2. Heat the olive oil over medium heat in a skillet or cast iron pan. Add the onion and red pepper. Cook for 5 minutes or until the onion is translucent. Stir in the garlic and chorizo and cook for another minute.

3. Add the rice and cook, stirring often, about 5 minutes, or until the rice is coated with oil and lightly toasted.

4. Stir in the stock, tomatoes and peas. Spread evenly over the bottom of the pan. Cover and simmer the rice without stirring for 15 minutes or until the rice absorbs most of the stock. If the mixture looks dry, pour another 1/2 cup of broth over it, but do not stir.

5. Nestle the mussels, clams, and shrimp into the rice. Sprinkle shrimp with the paprika and pinch of salt. Cover the pan and cook for 6 to 10 minutes longer or until the rice and shrimp are both cooked through and the mussels and clams are open. (Discard any shellfish that remain shut once everything else is cooked.)Slip a spatula under the rice to make sure you have a golden brown crust. If not, cook for a few more minutes uncovered, until bottom is slightly brown and crisp.

6. Sprinkle with parsley and bring the whole pan to the table for serving.