Shellfish Paella

Name: Shellfish Paella
Ingredients: 1 generous pinch saffron threads (loosely packed ¼ tsp.); 1⁄2 lb. small clams, scrubbed; 1⁄2 lb. mussels, cleaned; 5 tbsp. extra-virgin olive oil; 1 garlic clove, peeled; 8 jumbo or 12 large head-on shrimp (about 1¼ lb.); 6 whole langoustines (scant 1 lb.); 1⁄2 lb. cleaned squid or cuttlefish, cut into ⅓-inch pieces; 1⁄2 green bell pepper or 1 sweet Italian green pepper, cut into ½-inch pieces (1⅓ cups); 1⁄2 tsp. kosher salt, plus more as needed; 3 medium red tomatoes, seeded then grated on a box grater (1¾ cups); 1 tsp. Spanish pimentón dulce (sweet paprika); 6 cups fish stock; 2 cups bomba rice or another short- or medium-grain Spanish rice

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Fresh fish stock and a mix of seared shellfish are the key to this pretty paella.

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Ingredients

1 generous pinch saffron threads (loosely packed ¼ tsp.)
1⁄2 lb. small clams, scrubbed
1⁄2 lb. mussels, cleaned
5 tbsp. extra-virgin olive oil
1 garlic clove, peeled
8 jumbo or 12 large head-on shrimp (about 1¼ lb.)
6 whole langoustines (scant 1 lb.)
1⁄2 lb. cleaned squid or cuttlefish, cut into ⅓-inch pieces
1⁄2 green bell pepper or 1 sweet Italian green pepper, cut into ½-inch pieces (1⅓ cups)
1⁄2 tsp. kosher salt, plus more as needed
3 medium red tomatoes, seeded then grated on a box grater (1¾ cups)
1 tsp. Spanish pimentón dulce (sweet paprika)
6 cups fish stock
2 cups bomba rice or another short- or medium-grain Spanish rice