Seafood Paella | Oregonian Recipes

Ingredients

• 4 to 6 cups clam juice (see note)
• 1 dozen large unshelled shrimp
• 1/2 teaspoon crumbled saffron threads
• 2 pounds firm-fleshed white fish, such as true cod, lingcod or halibut, cut into 8 pieces
• Kosher or sea salt
• 2 tablespoons minced fresh parsley
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 2 teaspoons smoked Spanish paprika (pimentón de la Vera)
• 1 tablespoon water
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 small green onions, green portion trimmed, finely chopped
• 1 large red bell pepper finely chopped
• 1 medium tomato, finely chopped
• 2 cups paella rice (such as bomba, valencia or valenciana) or risotto rice
• 1 dozen small clams, scrubbed
• 1 dozen mussels, scrubbed and debearded
• Lemon wedges