Seafood Paella with The 9 Most Popular Types of Shellfish

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium onion, finely chopped (approx. 1 cup / 150g)
• 2 cloves garlic, minced (approx. 2 teaspoons)
• 1 red bell pepper, finely chopped (approx. 1 cup / 150g)
• 1 ripe tomato, grated (approx. 1 cup / 150g)
• 1 teaspoon sweet smoked paprika (pimentón de la Vera) (5 ml)
• Pinch of saffron threads
• Salt and freshly ground black pepper to taste
• 1 lb (450g) paella rice (such as Bomba or Calasparra)
• 6 cups (1.4 liters) hot seafood broth
• 1 lb (450g) raw shrimp, peeled and deveined
• 1 lb (450g) mussels, scrubbed and debearded
• 1 lb (450g) clams, scrubbed
• 1 lb (450g) scallops, patted dry
• 1/2 lb (225g) calamari, cleaned and cut into rings
• 1 (14.5 oz) can diced tomatoes, undrained (411g)
• 1 cup (100g) frozen peas, thawed
• 1/4 cup (15g) chopped fresh parsley, for garnish
• Lemon wedges, for serving