Seafood Paella | Connecticut Public

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 large white onion, (diced)
• 1 red or green bell pepper, (diced)
• 1-1/2 tablespoons minced garlic ((about 6 cloves))
• 2 cups medium-grain Spanish white rice, (such as Bomba)
• Kosher salt ((preferably Diamond Crystal))
• 1 teaspoon smoked paprika ((pimentón de la Vera))
• 1/4 teaspoon saffron threads, (crushed )
• 1 15-ounce can diced fire-roasted tomatoes
• 1 6-ounce jar roasted red peppers, (drained and sliced into strips)
• 4 cups seafood stock or bottled clam juice or lobster stock, (warmed)
• 1 pound very small littleneck or other small clams, (scrubbed)
• 1 pound mussels, (rinsed and beards removed)
• 1/2 pound large shrimp, (peeled and deveined)
• 4 cooked lobster tails, (shells removed and roughly chopped into chunks (optional) )
• Lemon wedges