Seafood Paella

By therman

Denise Vivaldo

Ingredients

• 5 cups reduced-sodium chicken broth
• 1/4 tsp. saffron threads
• 1/4 cup olive oil, divided
• 1 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 5 cloves garlic, chopped
• 2 cups medium-grain white rice
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. mussels, scrubbed and debearded
• 1 lb. clams, scrubbed
• 4 tomatoes, chopped
• 1/2 cup fresh flat-leaf (Italian) parsley, chopped
• 1 lb. large or jumbo shrimp, peeled and deveined
• 2 lemons, cut into wedges

Preparation

Step 1

1.In a large pot, bring stock and saffron to a boil over high heat. Reduce heat and simmer until ready to use.
2.In a large paella pan or skillet, heat 2 tbsp. (25 mL) of the oil over medium-high heat. Sauté red onion and green pepper for 5 minutes or until soft. Reduce heat to medium, add garlic and sauté for 2 minutes or until garlic is golden. Transfer onion mixture to a bowl and set aside.
3.Return pan to medium-high heat and heat the remaining oil. Sauté rice for about 4 minutes or until light golden and fragrant. Stir in onion mixture, salt and pepper. Pour in stock mixture, reduce heat to low, cover and simmer for about 12 minutes or until liquid is nearly absorbed.
4.Uncover pan and place mussels, clams, tomatoes and parsley on top of the rice mixture. Cover tightly and simmer over very low heat for 7 minutes. Add shrimp, cover tightly and simmer for 3 to 4 minutes or until clams and mussels open and shrimp are pink and opaque. Discard any mussels and clams that do not open. Serve with lemon wedges.