This seafood paella is studded with peas, Spanish chorizo and parsley and flavored with saffron threads, smoked paprika and garlic replicates that originally classic character. Remember that traditional paella rice (Bomba) is not creamy or too moist; it’s slightly toothsome and dry. Smart Recipes, European Recipes, Seafood Recipes, Recipes Seafood European Seafood Paella Seafood Paella Recipe | PT1H Serves 6 Ingredients: 4 Cups Chicken Stock 2 Cups Fish Stock 0.25 Teaspoon Saffron Threads 0.25 Cup Olive Oil 0.25 Cup Onion 1 Medium Green Bell Pepper 0.25 Teaspoon Smoked Paprika 3 Cloves Garlic 2.25 Cups Bomba Rice 12 Ounces Spanish Chorizo 0.5 Pound Shrimp 1 Pound Littleneck Clams 0.5 Pound Mussels 0.25 Cup Frozen Peas 0.25 Cup Parsley In a medium saucepan, combine the chicken stock with the fish stock and crumbled saffron and bring to a simmer. Meanwhile, in a 15-inch paella pan or large enameled cast-iron casserole, heat the olive oil. Add the onion, green pepper and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the hot broth and stir the rice once to evenly spread it in the pan. Add the garlic and paprika and cook until fragrant, about 2 minutes. Add the rice stirring frequently, until all the rice is coated, about 1 minute. Cook over moderate heat, without stirring but rotating the pan for even cooking, until half of the liquid is absorbed, about 15 minutes. Reduce the heat to low. Nestle the chorizo and shrimp into the rice. Add the clams and mussels hinge side down and cook, turning the shrimp halfway through, until the shrimp and shellfish are cooked through and all of the liquid is absorbed about 20 minutes. Scatter the peas on top and let stand for 5 - 10 minutes. Garnish with parsley and serve.

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