Seafood Paella Recipe | Tia Mowry | Food Network

Ingredients

• 1/2 teaspoon saffron threads
• 1 tablespoon lemon juice
• 1 pound large shrimp (21/25 count), peeled and deveined, tail on
• 2 teaspoons smoked paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 3 roasted red peppers, cut into small dice
• 1 yellow onion, cut into small dice
• 1/2 cup chopped fresh parsley
• 1 bay leaf
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 3 cups paella rice
• 1 cup dry white wine
• One 28-ounce can diced tomatoes
• 4 cups chicken stock, warm
• 12 littleneck clams, scrubbed
• 12 mussels, cleaned
• 3 lobster tails, halved lengthwise
• 1/2 cup frozen sweet peas, thawed
• Lemon wedges, for serving