Ingredients

• ½ cup extra-virgin olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• Kosher salt, to taste
• Black Pepper, to taste
• 2 ½ cups short-grain trice, bomba
• 3 cloves garlic, minced
• 4 medium tomatoes, minced
• 1 tbsp smoked paprika
• 25 threads saffron, crushed (a heaping 1⁄4 tsp.)
• 7 cups fish broth
• 1 pound shrimp, peeled, deveined
• 1 pound mussels, cleaned
• 1 pound small clams, cleaned
• 10 oz small squid, cleaned and cut into 1" pieces, (optional)
• 2 lemons, cut into wedges

Preparation

To a paella pan or cast iron pan on medium-high heat, add the olive oil and heat until it shimmers. Add the onions, green peppers, red peppers, salt, and pepper, cook until soft and slightly golden. Add the garlic and the rice. Stir it around until the rice grains are covered in oil and becomes slightly toasted. Add the white wine, deglaze, and bring the liquid to a boil and cook until it reduces slightly. 1 minute. Add the tomatoes, smoked paprika, and saffron. Stir to combine and flatten on the bottom of the pan. Pour in the fish stock. Simmer until the liquid has reduced by half. 15 minutes. Position the seafood the way you want it to appear in the final dish. Cover and Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. The rice should be tender, fluffy, and browned on the bottom. The liquid should be fully absorbed. Garnish with some fresh parsley and lemon wedges. Enjoy!