Seafood Paella

Ingredients

• 1 finely chopped onion

• 1 finely chopped red bell pepper

• 1 canned diced tomatoes

• 1 tsp sweet paprika

• 4 large garlic cloves, minced

• 2 cups Spanish rice

• 1 cup chopped fresh parsley

• 1/4 cup fresh lemon juice

• 4 tbsp olive oil

• 1 cup water

• 1 tsp saffron threads

• 4 cups chicken broth

• 1/2 lbs shrimp

• 1/2 lbs mussels

• 1/2 lbs clams

• 1/2 lbs salmon

• 3-6 lbs jumbo scallops

• 1-2 lobster tail

Directions

1. Prepare the Broth:

   • In a large saucepan, combine water, saffron, and broth. Bring it to a gentle simmer (avoid boiling), and keep it warm over low heat.

   • Meanwhile, peel and devein the shrimp, scrub the mussels and clams, and clean any other seafood you’re using. Set them aside.

2. Sauté the Aromatics:

   • Heat 1 tablespoon of oil in a large paella pan or skillet over medium-low heat.

   • Add the onion and bell pepper, and sauté for about 15 minutes, stirring occasionally.

   • Next, add the tomatoes, paprika, and 3 cloves of minced garlic. Cook for 5 minutes.

3. Add the Rice:

   • Stir in the rice, making sure it’s well-coated with the flavorful mixture. Cook for 1 minute, stirring constantly.

   • Now, add the lemon juice, 2 more cloves of minced garlic, and chopped parsley. Pour in the warm broth mixture.

   • Bring everything to a low boil and cook for 10 minutes, stirring frequently.

4. Incorporate the Seafood:

   • Nestle the seafood into the rice mixture. Arrange the shrimp with their heads down.

   • Continue cooking until the seafood is fully cooked, and the shells of mussels and clams have opened. Discard any unopened shells.

   • Sprinkle with 1/4 cup of lemon juice.

5. Rest and Serve:

   • Remove the paella from the heat, cover it with a towel, and let it stand for 10 minutes.

   • Serve paella with lemon wedges and a drizzle of olive oil.