Tidal Symphony: When Valencia's Rice Meets the Mediterranean Fleet | Byte The Chef

Ingredients

• 1.5 cup bomba rice or arborio rice (bomba preferred for authentic absorption)
• 3 cup seafood stock, heated
• 0.25 tsp saffron threads (the Mediterranean's liquid gold)
• 1 lb large shrimp, peeled and deveined (21-25 count)
• 1 lb fresh mussels, cleaned and debearded
• 1 lb littleneck clams, scrubbed clean
• 0.25 cup extra-virgin olive oil
• 1 medium medium yellow onion, diced fine
• 1 red bell pepper red bell pepper, cut into strips
• 4 clove garlic cloves, minced to aromatic paste
• 1 can diced tomatoes, drained (save that liquid for other uses)
• 0.5 cup green beans, trimmed and cut into 1-inch pieces
• 1 tsp sweet Spanish paprika (pimentón dulce if possible)
• salt and black pepper
• 0.25 cup fresh flat-leaf parsley, chopped
• 1 lemon fresh lemon, cut into wedges