Seafood Paella

• 2 cups Bomba or Arborio rice
• large pinch of saffron threads
• 1 lb large shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 4 cups fish or chicken stock
• 1 red bell pepper, chopped

Instructions

1. 1

   In a paella pan or large skillet, heat olive oil over medium-high heat. Sauté the onions, garlic, and bell peppers until softened.

2. 2

   Stir in the diced tomatoes, paprika, and saffron threads. Cook for 2-3 minutes.

3. 3

   Add the rice and stir to coat with the oil and vegetable mixture. Pour in the broth and bring to a boil.

4. 4

   Simmer for 15 minutes without stirring. Arrange the shrimp, mussels, clams, and squid rings over the top of the rice.

5. 5

   Cover and cook for another 10-15 minutes, or until the shellfish have opened and the rice is tender and liquid absorbed.

6. 6

   Let stand for 5 minutes. Garnish with lemon wedges and parsley.