Shellfish Paella | Saveur

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