Seafood Paella with Shrimp, Mussels and Clams

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Seafood Paella with Shrimp, Mussels and Clams

Name: Seafood Paella with Shrimp, Mussels and Clams
Yield: 1 large plate (about 19 oz)
Ingredients: 5 cups (1200 ml) seafood or fish stock; 1 pinch saffron threads, crumbled; 3 tbsp extra virgin olive oil; 8 large head-on shrimp; 1 medium yellow onion, finely chopped; 1 green bell pepper, cut into strips; 1 red bell pepper, cut into strips; 4 garlic cloves, minced; 2 ripe tomatoes, halved and grated, skins discarded; 1 tsp sweet smoked paprika (pimentón dulce); 1 1/2 cups (300 g) Spanish short-grain rice (bomba or Calasparra); 1/2 tsp kosher salt; 1 lb (450 g) mussels, scrubbed and debearded; 1 lb (450 g) littleneck clams, scrubbed; 1 lemon, cut into wedges; 2 tbsp chopped fresh flat-leaf parsley

Saffron and smoked-paprika rice cooked in seafood stock with a sweet pepper and tomato sofrito, crowned with head-on shrimp, mussels and clams. Finished with lemon and parsley and served straight from the pan.

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