Spanish Seafood Paella | Just A Pinch Recipes

Ingredients

• 6 cup(s) fish broth or clam and shrimp broth
• 1 1/2 pound(s) firm white fleshed fish such as cod, grouper, or snapper cut in small pieces
• 1 pound(s) squid or calamari cleaned and cut in half inch pieces
• 30 medium or large mussels cleaned and de brieded
• 12 small little neck clams
• 15/20 large shrimp shelled save shells for making the broth
• 1 pinch(es) saffron threads about 1/4 tsp.
• 3 tablespoon(s) minced parsley
• 6 clove(s) fresh garlic diced fine or put through a garlic press
• 3 large leeks white part only, cut in 1/2 inch round pieces
• 1/2 teaspoon(s) dried thyme
• 2 teaspoon(s) sweet paprika
• 2 large red pimentos seeded and sliced in narrow strips (sweet red peppers)
• 1/2 medium sweet onion finely diced
• 3 medium roma tomatoes skin removed and cut into small pieces
• 1/4 cup(s) good quality olive oil
• 1 1/2 teaspoon(s) sea salt
• 3 cup(s) valencia rice or pearl rice
• 1 small can fire roasted red pimentos, cut in strips for garnish
• 1 cup(s) frozen large lima beans or frozen peas, do not use can peas or lima beans.
• 1 large lemon cut in wedges for garnish optional